Preheat the oven to 180°C . 

Take the butter out of the fridge to allow it to soften. 

1. Melt the butter (in a bain-marie or briefly in the microwave). 
2. Beat all the eggs together with the Zùsto in a mixing bowl.
3. Add the butter in small cubes.
4. Sift the flour and add it to the batter bit by bit.
5. Add the pinch of salt. 
6. Mix everything well with a whisk – there should be no lumps in the batter.
7. Fill the cake pop moulds 3/4 full. 
8. Bake the batter for about 15 minutes in an oven at 180°C. 
9. Check if the cake pops are done by pricking them with a skewer. If there is still wet dough then the cake pops needs to be in the oven a little longer. 

Tip: remove the cake pops from the mould to let them cool – that way you get a crispy crust.

For finishing touches

1. Bring 100 grams of Zùsto and 50 grams of water to a boil and let it cool.
2. After it has cooled you can flavour it with Rum, Kirsch, or a liqueur if you want.
3. You can also add a coloured dye.
4. Dip the cake pops into the syrup and place in a cool place to drain and dry briefly. If you want, dip them a 2nd time and finish with pistachios 

Tip: Take the cake out of the tin to let it cool, so that you get a crispy crust.