Small kok sweets

We whisk the egg whites and sugar in the bowl of the mixer with the whisk.

Once they are "fluffy" and become like a meringue, we add the yolks and vanilla, stirring lightly with the mariz and beat for another 10 seconds.

We take the bucket out of the mixer and add the flour, sifting it and the baking powder.

We stir with the mariz.

We fill a pastry bag with our mixture and we "cut" into round pieces on a parchment paper.

We bake in a preheated oven at 180°C for 20 minutes.

WE PREPARE THE SYRUP: In a saucepan, we boil the water with the sugar, stirring until it "binds" and just before the end we add the lemon juice.

Remove the saucepan from the heat and with a slotted spoon we dip the sponge cake for the kok sweets in the syrup.

We remove them out on the counter and fill them one by one with the cream.

FOR THE CONFECTIONERY CREAM: We boil the milk with the sugar in a saucepan.

We put the rest of the cream ingredients in a bowl and pour in one third of the milk mixture. We whisk with the hand whisk to incorporate and add the bowl ingredients into the saucepan with the remaining milk.

We stir with the whisk until it boils for 1 minute.

We remove from the heat and we cover it with cellophane and leave to cool.

COMPOSITION: At the base of the kok sweet that we have syruped, we spread the cream and cover with the kok. We put them in the freezer for 30 minutes until they freeze.

FOR THE COATING: We put the sour cream and honey in a saucepan and let it boil for 10 seconds, stirring.

Put the mixture in a bowl and pour the chocolate, mix with the mariz and holding the kok sweet with tweezers, dip its top in the chocolate mixture.

We put them in the freezer for a while and enjoy.