Russian Cake Truffles Recipe
Russian Cake Truffles blend the airy texture of traditional Biskvit cake with the rich, nutty flavor of poppy seeds, all encased in a luscious chocolate coating. These truffles are a perfect fusion of classic Russian baking techniques and modern dessert elegance, ideal for any special occasion or as a gourmet treat.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Sifter
- Double boiler or microwave for melting chocolate
- Food processor or grinder for poppy seeds
Ingredients
For the Biskvit Cake:
- 4 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Poppy Seed Filling:
- 1 cup poppy seeds
- 1 cup water for boiling
- 1/2 cup sweetened condensed milk
For the Chocolate Coating:
- 2 cups chocolate chips or chocolate truffles melted
- 1/2 cup white chocolate chips for decoration
Instructions
Preparing the Biskvit Cake:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat eggs and sugar until pale and fluffy, about 5 minutes.
- Sift flour and baking powder together and fold into the egg mixture. Add vanilla extract.
- Pour the batter onto the baking sheet and spread evenly.
- Bake for 12-15 minutes until golden. Let it cool, then crumble into fine pieces.
Making the Poppy Seed Filling:
- Boil poppy seeds in water for 10 minutes, then drain.
- Grind the boiled poppy seeds using a food processor.
- Mix the ground poppy seeds with sweetened condensed milk to form a paste.
Combining Ingredients:
- Combine the crumbled cake with the poppy seed mixture until well incorporated.
- Chill the mixture for 30 minutes for easier handling.
Shaping and Coating Truffles:
- Roll the mixture into small balls, about the size of a walnut.
- Melt the chocolate chips or truffles in a double boiler or microwave.
- Dip each ball into the melted chocolate, ensuring even coverage.
- Place on parchment paper and let the chocolate set.
Decoration:
- Melt white chocolate and drizzle over the truffles for a decorative finish.
Serving:
- Serve the truffles chilled for the best flavor and texture.
- Store in an airtight container in the refrigerator for up to a week.
Notes
- For a lighter version, substitute half of the sweetened condensed milk with Greek yogurt.
- Truffles can be stored in the refrigerator for up to 7 days.
- If the chocolate coating is too thick, thin it with a bit of vegetable oil or butter for a smoother consistency.