Rose Cake and White Chocolate Truffles with PistachiosSource: Jasmol Sardana + basic cake and frosting recipe adapted from www.marthastewart.com andf cake pop instructions from www.bakerella.com Thanks to my little sis Jyoti and her friend Sabah for introducing me to “cake truffles”! I had them once and got hooked after learning how easy they were to make. Growing up in the Indian community, Ive often had “Faloodas” ,a rose flavored ice cream/milk drink popular in South Asia and the Middle East. The drink is made with Rooh Afza, a delicious rose scented and flavored syrup. Thinking back to that, I decided to make something unique for this Valentine’s Day, a time when chocolate and roses are everywhere!Using Rooh Afza, I made a Rose flavored cake truffle, dipped in White Chocolate and topped with Pistachios for a salty kick : j“Bakerella” who popoularized this trend with her book "Cake Pops"only uses prepackaged cake and frosting so def use that if you need to save time.CakeIngredients:8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans1 1/3 cups cake flour (not self-rising), sifted, plus more for pans1 cup sugar1 teaspoon pure vanilla extract2 large eggs1 teaspoon baking powderPinch of salt1/2 cup milk**I used ½ cup of Rooh Afza (can be bought any Indian grocery store and added 1/3 cup more of cake flour**Steps: 1.Heat oven to 325 degrees. Butter an 8-by-2- inch round cake pan, line with parchment, and coat parchment with more butter. Flour the buttered pan, and tap out excess flour; set pan aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light, about 3 minutes. Add the vanilla, and then the eggs, one at a time, beating each until fully incorporated before adding the next.2. mix the milk and Rooh Afza syrup together in a separate bowl2.Sift together flour, baking powder, and salt. Add flour mixture and milk/rose to the egg mixture in three additions, beginning with the milk and ending with the flour, and alternating with the milk.3.Transfer batter to prepared pan, and bake until the top of cake springs back when pressed and a cake tester inserted into center comes out clean, about 50 minutes. Cool cake in pan for 10 minutes. 4.Remove cake from pan, transfer to cooling rack, and cool completely. Cream Cheese Frosting:Low fat cream cheese – Neuchatel Powdered sugar1.mix well until it reaches a thick consistencyHow to prepare cake balls/truffles/cake pops: from www.Bakerella.com: 1.After cake is cooked and cooled completely, crumble into large bowl.2.Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)3.Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50) place in freezer to cool 4.Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.) (I used the double boiler method)5.Once firm, carefully insert the cake ball into chocolate, rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off..6.serve once cooled and chocolate is set!*if you want to make swirls or add toppings to your cake truffles, do so when the chocolate is still wet. For “swirls – just dip a fork into the melted chocolate and drizzle over dipped truffles. Then top with crumbled pistachio*
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