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Recipe of: © Monsieur Cuisine

Romantic Valentine lollipop hearts

MC plus
12 slices
Average difficulty
Preparation time: 60 min.
Created on: 08.08.2016
Last changes: 01.09.2016



  • 100 g soft butter
  • 90 g caster sugar
  • pinch of salt
  • pulp of 1 vanilla pod
  • 2 eggs
  • 110 g flour
  • 1½ pinches of baking powder
  • butter, for greasing the tin


  • 45 g cream cheese (full fat)
  • 50 g icing sugar, sifted


  • red marzipan
  • 150 g white chocolate, for melting
  • approx. 20 marzipan hearts (approx.1 cm in diameter)
  • edible glitter spray
  • 12 lollipop sticks


Per slice:

  • calorific value
    703 kj / 168 kcal
  • protein: 3 g
  • carbohydrates: 19 g
  • fat: 9 g
Preparation time
60 min.
  1. Pre-heat the oven to 160 °C. Grease a loaf tin with butter. Place the butter, sugar, salt and vanilla pulp in the blender jug, then process for 30 seconds/speed setting 4 until the mixture is frothy. Add the eggs and blend for 20 seconds/speed setting 4.
  2. Combine the flour and baking powder. Activate the knead button, then gradually add the flour and baking powder mixture a little at a time through the filler opening in the lid. Continue to blend all the ingredients for another 20 seconds/speed setting 4. Transfer the sponge mixture to the loaf tin and bake in the centre of the oven for 15 minutes (carry out a skewer test), then place on a wire rack to cool completely.Thoroughly clean the blender jug.
  3. Once the cake has cooled, break it into chunks and place in the blender jug, then process for 8 seconds/speed setting 4. Use the spatula to push the contents down off the sides, then process for another 6 seconds/speed setting 4. Transfer the cake crumbs to another bowl, then thoroughly clean the blender jug.
  4. To make the frosting, add the cream cheese and icing sugar to the blender jug, then process for 10 seconds/speed setting 4. Mix the cake crumbs and frosting together for 15 seconds/speed setting 4. Use the spatula to push the mixture down off the sides, then knead for 10 seconds/speed setting 4 to produce a smooth, elastic dough. Chill for 1 hour.
  5. Arrange some heart-shaped cutters on a work surface covered with baking paper. Then press cake and frosting mixture into each cutter so that it is completely filled. Carefully lift off the cutters, leaving 12 heart shapes. If necessary, chill in the refrigerator, then spear the hearts onto lollipop sticks.
  6. Fashion about 20 leaves from the red marzipan. Add the white chocolate to the blender jug, then melt for 10 minutes/50 °C/speed setting 1. Dip the heart-shaped cake pops into the melted chocolate, then leave to set for a few minutes before pressing the leaves and marzipan hearts into the coating whilst still soft. Leave to dry completely. Finally, decorate the hearts with glitter spray as a final touch.



If the sponge mixture is too soft, add a few more biscuit crumbs to stiffen the mixture!

Sponge variations: depending on personal preference, various other flavours can be introduced to the basic sponge mixture simply by adding different ingredients. Simply blend the desired ingredient into the mixture in the final stages. If this makes the mixture too runny, simply add a little more flour. If it becomes too stiff, add a little more milk. • Nut sponge: add 30 g of ground almonds, nuts, or similar • Chocolate sponge: add 35 g of melted chocolate • Sponge laced with liqueur: add 2 tablespoons of egg liqueur, 3 tablespoons of Baileys or 1 tablespoon of rum, etc. • Lemon sponge: add ½ teaspoon of organic lemon or orange zest. To add even more colour to your cake pops, add a few drops of food colouring to the sponge mixture before baking!





Bon appétit with Monsieur Cuisine