Junior chef
Utensils
Apron
Bowl
Lemon grater
Mixer
Oven mitts
Rubber spatula
Scissors
Tablespoon
ice cream sticks
Kitchen scales
Cooling rack
One square springform pan (20 x 20 cm), base lined with baking paper
Ingredients
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
How it's done
The kids can help at the marked areas .
To prepare the tin
Line the base of a baking tin with baking paper, grease the sides with butter.
Cake batter
Empty the apple sauce into a bowl. Grate the zest of the lemon. Stir into the apple sauce along with the butter, sugar and salt. . Beat in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and baking powder, mix in.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin, slide onto a rack and leave to cool.
Cake pops
Cut the cake into 12 pieces, thread onto the lolly sticks.
To decorate
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate into a bowl. Dip the pieces of cake ¾ of the way into the icing.
Decorate the cake with freeze-dried raspberries and chocolate sprinkles. Place on a sheet of baking paper,
freeze for approx. 10 mins., serve.
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