Luscious Lemon Truffle Cake Recipe

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Luscious Lemon Truffle Cake
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Ingredients
21
Count
Nutrition
338
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 F.
  2. Grease and flour two 9-inch round cake pans.
  3. MAKE THE CAKE.
  4. In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
  5. Blend until the butter is evenly mixed.
  6. Add the vanilla.
  7. 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.
  8. In a separate bowl, beat the egg whites until stiff.
  9. Gently but thoroughly fold the whites into the cake batter.
  10. Pour evenly into the prepared pans.
  11. Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
  12. Remove from the oven and cool on a wire rack.
  13. Split the cooled layers horizontally to make 4 layers in all.
  14. TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
  15. Whisk in the water until smooth.
  16. Cook over medium high heat until the mixture comes to a boil, stirring constantly.
  17. Reduce the heat to low and cook 2 minutes longer, stirring constantly.
  18. Remove from the heat.
  19. In a small bowl, beat the egg yolks with a fork.
  20. Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
  21. Add the egg yolk mixture to the mixture in the saucepan.
  22. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
  23. Remove from the heat and stir in the butter and lemon juice and zest.
  24. Transfer half of the hot filling to a small bowl and cool for 15 minutes.
  25. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
  26. In a small bowl, beat the cream cheese until fluffy.
  27. Beat in the white chocolate mixture until light and smooth.
  28. Spread one third of the white chocolate filling over one layer of the cake.
  29. 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.
  30. Top with the last cake layer and spread reserved lemon mixture.
  31. Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
  32. MAKE THE FROSTING.
  33. In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
  34. Frost the sides of the cake with half of the whipped cream frosting.
  35. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
  36. Garnish with shaved white chocolate.
  37. Refrigerate up to 8 hours before serving.
  38. Makes 16 servings.
  39. The Great Holiday Baking Book Beatrice Ojakangas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.37 Kcal (1417 kJ)
Calories from fat 141.51 Kcal
% Daily Value*
Total Fat 15.72g 24%
Cholesterol 58.69mg 20%
Sodium 258.28mg 11%
Potassium 225.63mg 5%
Total Carbs 45.01g 15%
Sugars 21.81g 87%
Dietary Fiber 0.57g 2%
Protein 5.18g 10%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 4%
Iron 0.6mg 3%
Calcium 94mg 9%
Amount Per 100 g
Calories 262.13 Kcal (1097 kJ)
Calories from fat 109.63 Kcal
% Daily Value*
Total Fat 12.18g 24%
Cholesterol 45.47mg 20%
Sodium 200.09mg 11%
Potassium 174.79mg 5%
Total Carbs 34.87g 15%
Sugars 16.9g 87%
Dietary Fiber 0.44g 2%
Protein 4.02g 10%
Vitamin C 1.7mg 4%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 72.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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