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
LEMON CLOUD TRIFLE
For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 12 to 14
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
- With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
- Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
- Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
- For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
- Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
- Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
- For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
- Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
- Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.
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.
LEMON CAKE BATTER TRUFFLES RECIPE - (4.2/5)
Provided by á-46991
Number Of Ingredients 10
Steps:
- Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving.
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
SOUTHERN LEMON WHITE CAKE WITH LEMON CURD
Wow, this lemon white cake is phenomenal. Dense and moist, the cake's not overly sweet. The tart lemon curd helps to balance out the sweetness of the buttercream frosting. This will be a show stopper on any dessert table. It's fantastic!
Provided by Maggie May Schill
Categories Fruit Desserts
Time 1h
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350'F. Grease and line with parchment 2 9-inch round cake pans. Be sure to grease parchment as well once it is laid in pans.
- 2. For curd: In a small saucepan combine egg yolks, sugar, lemon zest, and lemon juice. Heat over medium heat for 5-7 minutes, be sure to stir mixture almost continuously. Once the mixture becomes thick enough that it sticks to your spoon almost like a syrup remove from heat and stir in one tablespoon of butter at a time until all 4 tablespoons are completely dissolved. Cover with plastic wrap and refrigerate for 2 hours at least. You can store it for 2 days at the most. Side note: If you lay the plastic wrap directly against the lemon curd while it sets you won't get that weird skin curds and pudding always get while they set typically. It'll make it easier to mix and spread on your cake later.
- 3. For cake: In a large mixing bowl, sift cake flour, salt, and baking powder together; set aside.
- 4. In another large mixing bowl, cream together butter, 2 cups of sugar and lemon zest until completely creamy.
- 5. In a measuring cup pour 1 cup of cream. Mix it with vanilla extract and lemon juice; set aside.
- 6. In another large mixing bowl, whisk egg whites vigorously. Gradually add 1/2 cup of sugar as you whisk. Bring egg whites up to soft peaks. Be sure to not overwhip or whites will separate.
- 7. Add flour to creamed butter mixture in thirds, adding cream mixture to batter in between adding your flour. In all, you will interchange adding three batches of flour and two batches of the cream. Completely incorporate, but do not over mix.
- 8. Gradually fold egg whites into batter until completely incorporated.
- 9. Pour out into greased lined cake pans and bake for 30-35 minutes, or until just golden on top.
- 10. Cool cakes on wire wrack for 1 hour and turn out of pans to completely cool.
- 11. For buttercream frosting: In a mixing bowl, cream butter until fluffy. Gradually add confectioner's sugar until completely incorporated. Add vanilla and lemon juice and whip until smooth. Set aside.
- 12. Once cakes are completely cooled, level any doming off with a serrated knife or cake leveler. Place one cake on a cake board and spread lemon curd on top of it.
- 13. Stack second cake on the first, and frost as desired with buttercream.
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