French-style pop-cakes


Do you know the pop-cakes , this recipe that twists pastries in the form of lollipops ? Adapted to the French touch sauce : a cake rolled in rose water like a candy . To be tested urgently with the children !

For about fifteen lollipops.

Preparation time : 45 minutes
Cooking time : 10 minutes
Break time : 20 minutes


  • Preheat the oven to 180 °.
  • Separate the egg whites and beat them until stiff .
  • Once the whites start to rise, add the coconut sugar .
  • Add the egg yolks .

  • Once the whites are firm, add the sifted flour and mix with a maryse .

  • Spread the dough on a baking sheet covered with baking paper and lightly oiled.
  • Spread the dough well and bake for 10 minutes.

  • Take out of the oven, cover with a damp cloth and let cool.

  • Using a food processor , whip the cream and mascarpone into whipped cream .

  • As soon as the cream begins to rise, add the icing sugar and the rose water .

  • Spread ¾ of the whipped cream on the cookie before rolling it.

  • Brush the outside with the remaining whipped cream.

  • Cut, using a sharp knife, slices in the log and insert the wooden sticks to consolidate everything.

  • Roll the outer part of the lollipop covered with cream in the pieces of crystallized rose petals and plain almonds .

© Pear & Cactus

© Wonderful Almonds

Also discover the cake recipe from Café Pimpin .

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