1 packet vanilla sugar
1 pinch of salt
1 egg (medium-sized)
A few drops each of yellow, blue and green food colouring
125g icing sugar
120g full-fat cream cheese
100g low-fat curd
3 tbsp. Maintal Organic Fruitspread Multifruit
Flour for the work surface
Colourful sugar beads
Single-use piping bag with nozzle
Cake pop moulds
1. Knead flour, sugar, vanilla sugar, salt, egg and 300g butter together until smooth. Divide the dough into three equal parts. Colour each third of the dough with a different colour of food colouring and knead in. Roll out the dough onto a floured work surface until approx. 3mm thick, cut out approx. 20 circles from each colour of dough (approx. 4.5cm in diameter). Line 2 baking trays with baking paper. Distribute the circles of dough among the baking trays. Place each baking tray – one after the other – in the pre-heated oven (electric oven: 180°C/ fan oven: 155°C/ gas: please see manufacturer information) for approx. 10 minutes. Take the trays out the oven. Transfer the shortcrust pastry circles to a wire tray to allow to cool completely.
2. Using a hand whisk, beat 200g butter and the icing sugar together until smooth. Stir in the cream cheese, quark and 2 tbsp. Multi-fruit jam. Fill a piping bag with the mixture. Place the shortcrust pastry circles and buttercream icing in the cake pop moulds alternately. Leave to cool in the fridge for approx. 30 minutes. Remove the physalis from their husks, wash them and cut into small pieces. Carefully remove the cake pops from the moulds. Decorate with 1tbsp. jam, sugar pearls and physalis pieces.
Preparation time: approx. 1 hour and 30 minutes.
Waiting time: approx. 30 minutes.
Approx. 3100 kJ, 740 kcal per cake pop. Protein 8g, fat 46g, carbohydrates 73g