Have you ever tried making Cakepops? It's a quick idea to reuse a leftover cake!
Venetian cake and lemon biscuits find tasty and colorful reuse in cake pops: balls of cake covered with fragrant chocolate and grains of biscuits and pistachios.
This is the fresh idea proposed by Annalena Ganner, a friend of Loison and author of the blog Annalena Heart(h)beats, where she tells and divulges to the German and international public the secrets of Italian and South Tyrolean cuisine.
The recipe
- Ingredients
- 2 servings
- ¼ Veneziana al pistacchio
- 1 tbsp cream cheese
- 1/2 lemon organic
- 1 tsp lemon juice
- 200 g white chocolate
- 3 lemon-cookies/biscuits
- 2 tbsp chopped pistachio
- 1/2 tsp green food coloring
Directions
Cut the Veneziana into pieces. Add the spreadable cheese, the zest of half a lemon, a teaspoon of lemon juice and knead until balls can be formed.
Form into balls (about a teaspoon of dough per ball) and place in the freezer for 10 minutes.
Cut the white chocolate into cubes. Melt 2/3 of the chocolate in a bain-marie (note that the temperature must not exceed 40 °C). Once melted, remove the saucepan from the heat, add the remaining 1/3 of the chocolate and wait until this has also melted.
Crumble the biscuits and mix them with chopped pistachios. Separate the melted chocolate into two bowls and add a little green food colouring to one of the two halves.
Thread the balls onto skewers and dip half in white chocolate, half in green chocolate. Sprinkle each cakepop with biscuit crumbs and pistachios
