Prosecco Cakepops

Preparation:

1. Whip Alsan and sugar with an electric mixer until creamy. Add flour, a pinch of salt and baking powder to form a homogeneous dough. Stir 3 tablespoons egg substitute powder and 6 tablespoons waterin a bowl using a fork until fluffy. Pour together with the Prosecco into the batter. Fill cake batter into a greased (or lined with baking paper) springform pan and bake in a preheated oven at 180 °C about 25-30 minutes until golden. Separate the finished cake immediately from the mold and let cool thoroughly on a plate.
2. Whip Alsan and powdered sugar with an electric mixer until creamy. Fold in vegan alternative to cream cheese and ground vanilla. Finally, add Prosecco to the cream and mix thoroughly.
3. Finely crumble the cooled cake in a mixing bowl. Add Prosecco cream and work everything with the dough hook into a homogeneous mass. Put the mass in the refrigerator for about 1 hour.
4. Roll small portions of the cooled dough about the size of a tablespoon between your hands into small balls and let these cool again in the refrigerator for a short while (alternatively 5-10 minutes in the freezer). Melt the vegan alternative to chocolate in a double boiler and pour into cups. Dip the wooden skewers with the blunt end briefly into the alternative to chocolate and let it dry, set aside. Pin the cooled cake balls to the chocolate covered side of the wooden skewers and immediately plunge into the cup with chocolate and turn until they are completely coated. Hold the pops for a few seconds diagonally and rotate slowly until the excess chocolate is drained and the coating begins to solidify. Sprinkle with candy sprinkles and pin the skewers in the styrofoam block to let the pops dry.

Our tip: No decoration limits - have fun experimenting!