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STARRY CAKE POP TRUFFLES RECIPE

Dr OetkerThis recipe for Starry Cake Pop Truffles comes from Dr Oetker - www.oetker.co.uk

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

For more information visit www.oetker.co.uk

Starry Cake Pop TrufflesIngredients for Starry Cake Pop Truffles

250g (9 oz) plain sponge cake, into crumbs
5ml (1 tsp) Dr Oetker Almond Extract
50g (2 oz) glacé cherries, finely chopped
50g (2 oz) no-need-to-soak dried apricots, finely chopped
5ml (1 tsp) ground cinnamon
200g (7 oz) Dr Oetker Continental White Chocolate, melted
100g (3½ oz) unsalted butter, melted
200g (7 oz) Dr Oetker Continental Plain Chocolate, melted

To decorate:
150g (5 oz) Dr Oetker White Ready to Roll Icing
Dr Oetker Gold and Silver Shimmer Spray
24 cocktail skewers or thin decorative sticks

How to make Starry Cake Pop Truffles

  • Divide the cake crumbs between 2 bowls and mix the almond extract and glace cherries in to 1 bowl, and the apricots and cinnamon into another.

  • Bind the cherry mixture together with 50g (2 oz) melted white chocolate and half the melted butter.
  • Bind the apricot crumbs together with the remaining butter and 50g (2 oz) melted plain chocolate.
  • Bring both mixtures together with a wooden spoon and mix until smooth.
  • Roll each mixture into 12 equal sized ballsand place on a plate lined with baking parchment. Chill until firm.

  • Meanwhile, prepare the decoration. Roll out the white icing to a thickness of 5mm (¼ inch).
  • Using a 4.5cm (1¾ inch) wide star cutter, stamp out 24 stars, rerolling as necessary.
  • Carefully spray the stars according to the directions on the cans, and set aside to dry.
  • To finish, remelt the remaining white and plain chocolates as necessary.
  • Dip the cherry cake balls in white chocolate to cover completely, and dip the apricot balls in plain chocolate.
  • Put back on the lined plate. Chill until set.
  • To serve, carefully skewer a silver or gold star and press gently into a chocolate covered ball. Keep in a cool place until ready to serve.

Makes 24

Dr Oetker Onken
www.oetker.co.uk

Email Hub-UK : info@hub-uk.com