LEMON CAKE TRUFFLES
Lemon Cake Truffles made easy with lemon pound cake crumbled and formed into small truffles, then dipped in white chocolate! Easy Lemon Truffles perfect for parties!
Provided by Jessica & Nellie
Categories Dessert
Time 1h45m
Number Of Ingredients 19
Steps:
- Following the boxed cake instructions bake the cake. You need the cake baked, cooled and crumbled to start assembling the truffle.
- Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
- Add the crumbled cake and mix throughly.
- Scoop the cake ball mixture into uniform balls. Freeze for 45 minutes.
- Once chilled in the freezer, remove and roll each ball in the palm of your hands to create a nice, smooth ball.
- If desired, melt the white chocolate and dip each truffle in to coat. Transfer to wax paper. Top with white and gold sprinkles. Let cool to set.
- Store in the fridge or freezer until ready to eat.
- Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 ½-inch loaf pan.
- In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
- Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
- Whisk together all the glaze ingredients and set aside.
- Proceed to crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
- Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
- Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 33 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 7 mg, Sodium 182 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 3 g
LUSCIOUS LEMON TRUFFLE CAKE
This elegant silvery white cake is layered with a fresh lemon filling made with white chocolate and cream cheese. It is a lovely dessert for an Easter luncheon.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 F.
- Grease and flour two 9-inch round cake pans.
- MAKE THE CAKE.
- In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
- Blend until the butter is evenly mixed.
- Add the vanilla.
- Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
- In a separate bowl, beat the egg whites until stiff.
- Gently but thoroughly fold the whites into the cake batter.
- Pour evenly into the prepared pans.
- Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
- Remove from the oven and cool on a wire rack.
- Split the cooled layers horizontally to make 4 layers in all.
- TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
- Whisk in the water until smooth.
- Cook over medium high heat until the mixture comes to a boil, stirring constantly.
- Reduce the heat to low and cook 2 minutes longer, stirring constantly.
- Remove from the heat.
- In a small bowl, beat the egg yolks with a fork.
- Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
- Add the egg yolk mixture to the mixture in the saucepan.
- Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
- Remove from the heat and stir in the butter and lemon juice and zest.
- Transfer half of the hot filling to a small bowl and cool for 15 minutes.
- Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
- In a small bowl, beat the cream cheese until fluffy.
- Beat in the white chocolate mixture until light and smooth.
- Spread one third of the white chocolate filling over one layer of the cake.
- Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
- Top with the last cake layer and spread reserved lemon mixture.
- Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
- MAKE THE FROSTING.
- In another bowl, whip the cream and sweeten it with the confectioners sugar.
- Frost the sides of the cake with half of the whipped cream frosting.
- Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
- Garnish with shaved white chocolate.
- Refrigerate up to 8 hours before serving.
- Makes 16 servings.
- The Great Holiday Baking Book Beatrice Ojakangas.
WHITE CLOUD LEMON TRUFFLE CAKE
Categories Cake Citrus Dessert Bake Quick & Easy
Yield probably 6 or 8 depending on the size they request
Number Of Ingredients 5
Steps:
- Mix cake mix, veg. oil, milk, sour cream for 2 minutes with mixer. Grease bundt pan & pour in batter. Bake at 325 for 50 minutes. Cool completely & cut cake into 3 layers. Two layers will have a mixture of cool whip thawed & whipped cream combined & l layer is lemon pie filling (cooled). Sprinkle with icing sugar & serve with scoop of vanilla ice cream.
WHITE TRUFFLE CAKE
Make and share this White Truffle Cake recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F/180 degrees C.
- Grease an 8" springform pan and line the bottom.
- Whisk the eggs and sugar for 10 minutes or until foamy, add the flour, and fold in the melted chocolate.
- Pour into the pan and bake for 25 minutes or test for doneness
- Let the cake cool completely on a wire rack, once it's cool return to baking pan.
- For the topping, place the cream in a sauce pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Reduce heat slightly, then add the white chocolate pieces and stir until melted and combined.
- Remove from heat and stir until almost cool, then stir in the cheese, pour the mixture on top of the cake and chill for 2 hours.
Nutrition Facts : Calories 301.6, Fat 20.4, SaturatedFat 12.3, Cholesterol 73.8, Sodium 50.4, Carbohydrate 26.8, Fiber 0.1, Sugar 23.5, Protein 3.8
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LEMON TRUFFLE CAKE - RECIPE GIRL
From recipegirl.com
Ratings 8Calories 456 per servingCategory Dessert
- In a large bowl with an electric mixer, combine the flour, sugar, milk, butter, baking powder and salt. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until the mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding 1/4 cups of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
- In another bowl, whip the cream and sweeten it with the powdered sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Refrigerate up to 8 hours before serving.
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