Cake pops with apricot jam and chocolate

Ingredients

• 70 g sugar
• 120 g flour
• 60 g butter
• 3 eggs
• 1/2 sachet baking powder
• 1 teaspoon lemon essence
• 2 tablespoons apricot jam
• 200 g chocolate
• 50 g small candies
• 11 cake pop sticks

Preparation

1. Cut the butter (60 g) into small cubes, put it in a small pan and melt it over low heat, about 5 minutes, until liquid. 2. Put the eggs and sugar in a bowl and whisk until they triple in volume. Add the lemon essence and whisk a little more. 3. Let the melted butter cool to room temperature, then add it gradually to the egg mixture. 4. Mix the flour with the baking powder. Add half of the flour (60 g) to the egg mixture and mix on medium speed. Add the remaining 60 g of flour and mix until smooth. 5. Line a 25 x 25 cm tin with baking paper. Pour in the mixture and spread it evenly. Put the tin in the oven preheated to 180°C and bake for 12-15 minutes, until the top is baked, checked with a toothpick. 6. Let the sponge cool, then break it into very small pieces. 7. Add the 2 tablespoons of apricot jam to the sponge pieces and mix with your hands. 8. From this dough form large balls. For me they made 11 balls. 9. Put them on a tray and freeze for 15 minutes. 10. Meanwhile melt the chocolate. Break the 200 g of chocolate into small pieces and melt it over a double boiler. 11. Take the balls out of the freezer and push a cake pop stick into each one. 12. Dip each ball in the melted chocolate, let the excess drip off, then decorate with candies. 13. Put them in the fridge for 60 minutes, until the chocolate sets, then they can be served.