Shame on me for teasing you with this picture. I’ve made my share of cake truffles in my life, but these by far have been the best. I’ve made lots of sweet potato pound cakes in my life, but this is one of the best ways I’ve used them. Cake truffles, pops, etc are super fun to eat and usually you eat too many of them. Or maybe it’s just me. As much as I love them and as many times as I’ve made them, I still don’t have the dipping technique down pat. However, I will keep trying because after this round I’m thinking of making truffles from every flavor of pound cake I can find. Their denser texture makes for a firmer truffle when the filler is added.
What made these so over the top, do the happy dance, till your eyes roll back in your head is the liquid cheesecake filler. A while back I seen a picture of carrot cake truffles at The Baker Chicks. She is part of a group that’s baking recipe’s from Momofuku Milkbar . The creator used a liquid cheesecake as the binder for her carrot cake. After dipping the cake balls in white chocolate, she rolled them in milk crumbs. Sounds like a misnomer doesn’t it? I checked out the recipe and forgot about it for all of three minutes.
The liquid cheesecake is like a mini and quick version of a regular cheesecake. Of course it would have been much easier to use the standard cream cheese frosting, but since I’m into spreading my wings these days, I went for it. I could have eaten the whole pan in one sitting, it’s that good. The only thing I question about the recipe is the instruction to line the pan with plastic wrap and then place it in the oven. I borrowed Momofuku from the library to make sure I was reading it right and I was. The plastic didn’t melt into the cheesecake, it peeled right off so I guess all is well.
I made the milk crumbs and used them to roll a few and covered the bottom of a few. I just wasn’t that excited about the milk crumbs. They will show up in something else I assure you. As a whole, these truffles are wicked, insane, sinful, decadent, and hard to resist. That’s why I packed most of them and shipped them to our children. I also wanted to test the shipping process. Also in the goodie boxes they’re getting, I packed some mini sweet potato pound cakes that I baked in tin cans. The new sweet potato line up has been added to my baking roster and my plan is to take the show on the road, so to speak. After I hear from the kids on the condition they arrived in I’ll make my next move. Which is to make plans to start shipping baking goods. I’m taking on a lot of new things these days. Things I’ve convinced myself that I couldn’t do. As my mom used to say, “Nothing beats a failure but a try.” Give these cake truffles a try for Easter, either with carrot or pound cake, you’ll love them. If not send them to me!
I’m not done with Momofuku Milkbar either. There’s an Apple Pie Layer Cake and a Pistachio Cake that are calling my name. Sooner or later I’ll answer.
Sweet Potato Pound Cake recipe here. To make regular version for truffles use 1 cup butter instead of oil and 2 cups white sugar instead of Splenda.
Liquid Cheesecake – Momofuku Millkbar
8 oz. Cream Cheese
3/4 cup Sugar
1 TBS cornstarch
½ tsp. kosher salt
2 TBS milk
Heat oven to 300 F. Put cream cheese into a medium sized bowl and using an electric mixer, beat on medium speed for 2 mins. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 mins, until the sugar has been completely incorporated. Scraped down the sides of the bowl. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
Line the sides and bottom of a 6×6 baking pan with plastic wrap. (I used an 8×8 pan- I don’t think it matters much.) Pour the cheesecake batter into the pan and bake for 15 mins. It is done when it is set on the edges but still jiggly in the center. If the edges aren’t quite set, bake for 5 min increments until it’s done- no more than 25 minutes. Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy and spreadable and can be stored in the fridge in an air-tight container for up to week.