Cake pops

Preheat the oven to 190C. In a bowl, combine the eggs, a pinch of salt and both of the sugars. Mix with a handheld blender on high until the egg mixture becomes pale in color, fluffy, and quadruples in size.

Using a rubber spatula, fold in the flour until the batter becomes smooth.

Line a springform cake pan with baking paper, coat it with the softened butter and dust with flour. Carefully pour the cake batter into the pan.

Bake the sponge cake for 30 minutes. Let cook completely.

To make the buttercream, combine the dulce de leche and the softened butter. Mix with a handheld mixer until the mixture becomes fluffy and lighter in color.

Crumble up the sponge cake and mix into the butter cream.

Use your hands to knead the mixture until it becomes smooth and pliable. Roll out small balls. Put them into a freezer for about 20-30 minutes so that they cook down a bit.

Break up the chocolate into small pieces and melt it in a double boiler. You can also melt it in the microwave if you prefer. It should be smooth and completely molten.

Remove the cake balls from the freezer and stick cake pop sticks into them. Before sticking the sticks into the cake balls, you should dip the sticks about 5 millimeters into the molten chocolate. Put the cake pops back into the freezer, so that they firm up a little. If you can’t find special cake pop sticks, lollipop sticks will do.

Take the cake pops out of the freezer and dip each one of them into the molten chocolate. Take care to cover each one with a thin, even layer of chocolate.

Cover the cake pops with sprinkles and return them to the freezer to dry. I usually stick them upright into a sheet of styrofoam, but you can also use half an apple or a cabbage.