Cake pops with pumpkin seed oil
Preparation time:
30 minutes
Baking time:
120 minutes
Serves:
70 cake pops
Ingredients:
- 1 sponge cake base for the Kocbek pumpkin roulade with pumpkin seeds (made according to the recipe)
- 100 g crushed ladyfingers Vicenzovo
- 80 g melted butter
- 150 g Mascarpone (part of it can be replaced with Ricotta)
- 50 g apricot jam (not too sweet)
- 400-600 g white, dark chocolate (optional)
- vanilla, organic lemon or orange peel, rum (optional)
- 30 g chopped Kocbek pumpkin seeds
- cake pop or lollipop sticks
- cake pop stand
Instructions:
- Crumble the cooled sponge cake base (baked according to the recipe for the pumpkin roulade) using a food processor and mix it with crushed ladyfingers. Then carefully add the wet ingredients until the mixture comes together. If the mixture is too dry, add more wet ingredients, and if it is too wet, add more dry ingredients (ladyfinger crumbs). Let the mixture rest in the refrigerator. Form little balls (11-15 g) or larger, if desired, and place them on a tray lined with baking paper. Leave the balls to cool again or freeze them briefly.
- Melt the chocolate over steam.
- Dip the cake pop sticks about 1 cm into the chocolate and press them about the same depth into each cake pop. Cool again or briefly freeze if desired.
- Once the cake pops are cooled, dip them into the melted chocolate and gently shake off the excess, then sprinkle them with chopped pumpkin seeds.
- Store in the fridge.
Product from the recipe:
Pumpkin seeds – roasted & salted
Pumpkin seeds are at the heart of all our products, giving them the unique and outstanding flavor. Since this flavor is all about pumpkin seeds, we make sure to source them exclusively from local producers.
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