Pistachio cake pops with white chocolate

Pistachio cake pops with white chocolate

Total: 1 hr 45 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 337 kcal
, Fat: 22 g
, Carbohydrate: 28 g
, Protein: 6 g

Pistachios are incredibly versatile. They can be enjoyed with an aperitif, as a savoury snack while on the go, and even in cakes. We are particularly fond of them as an elegant decoration on pralines and desserts. This is why we decided to transform our fantastic pistachio & white chocolate cake into pretty cake pops and decorate them with chopped pistachios and edible gold dust. Cake pops make a wonderful gift or edible table decoration and will cause kids’ eyes, in particular, to light up.

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To melt the chocolate

200 g white chocolate, finely chopped
100 g butter, cut into pieces

Cake

2 eggs
80 g sugar
1 pinch salt
120 g white flour
100 g unsalted, shelled pistachios, finely chopped

Cake pops

3 bags white cake icing (each approx. 120 g)
20 long wooden skewers

To decorate

a little green food colouring
200 g unsalted, shelled pistachios, finely chopped
a little gold dust
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Utensils

One springform pan (approx. 20 cm in diameter), greased

How it's done

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To melt the chocolate

Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, allow to cool slightly.

Cake

Place the eggs, sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the chocolate. Mix the flour and pistachios, mix into the batter, transfer to the prepared tin.

To bake

Approx. 15 mins. in an oven preheated to 200°C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

Cake pops

Trim the hard, dry edge off the cake, crumble the rest into a bowl and shape into approx. 20 balls of equal size. Melt one bag of cake icing in a bain-marie or microwave, stir until smooth. Dip the wooden skewers (approx. 1 cm deep) into the cake icing, then insert immediately into the cake balls. Cover and chill for approx. 30 mins.

To decorate

Melt the remainder of the icing together with the other bags, stir in the food dye until the desired colour is achieved, transfer to a tall, narrow container. Dip the cake balls into the icing one at a time, roll them in the pistachios and dust with edible gold dust. Place the cake pops in a glass or cup, leave to dry.

Good to know
Shelf life: Cover and keep in the fridge for approx. 3 days.

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