Ingredients (for approximately 30 cake pops)
Sponge cake:
4 eggs
200 g sugar
200 g flour
Filling:
250 g whipping cream
1 tbsp honey
Topping:
500 g chocolate (it must be liquid when heated, if not, a little bit of butter should be added)
Preparation
Beat the eggs and sugar to get a foamy cream. When it rises to 3 times the initial size, add sifted flour. Put in the baking tin and bake for 30 minutes at 160°C. Let it cool and then grind it in food processor, add whipping cream and a tablespoon of honey and grind further to get a homogeneous mixture. Then form small balls.
Slowly melt the chocolate in a microwave oven. Mix several times while warming it (warm at intervals of 20 seconds). Dip the cake pop sticks in the melted chocolate and then in the balls. Cool in a refrigerator and then glaze with the chocolate which should be melted again if necessary.
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