Go Back

Russian Cake Truffles Recipe

Laura MarianoLaura Mariano
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Russian, Ukrainian
Servings 50 - 55 truffles

Ingredients
  

  • 3/4 to 1 cup white chocolate chips, for garnish
  • Half a bag of chocolate truffles to melt and dip
  • 3/4 cup chopped walnuts (optional)
  • 8 oz cold whisk bowl
  • 3/4 cup poppy seeds
  • 6 ounces sweetened condensed milk
  • 2 cups of water
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 5 eggs
  • 1/2 teaspoon baking powder
  • 2/3 cup flour

Instructions
 

How to prepare poppy seeds:

  • Put 3/4 cup of dry poppy seeds in a bowl, fill it with water, and drain (this gets rid of impurities).
  • Add 2 cups of water to the pot. On medium heat, let it simmer. Turn off the heat, cover and leave for 30 minutes. Return to the boil again and then turn off the heat, cover and leave for 30 minutes. Strain the poppy seeds well. You can drain with a cotton cloth over the lid so the poppy seeds don't escape, or use a fine mesh strainer.
  • Push cooked, drained poppy seeds through the fine grinding disc of a food mill. You have to apply a little pressure as you push the poppy seeds until they are well processed. Invert 1/2 can of condensed milk into ground poppy seeds. Set aside (or refrigerate until ready to use).

How to make cake:

  • Heat the oven to 350 degrees Fahrenheit.
  • Line a large baking tray (12 x 16) with parchment paper.
  • Separate the egg whites and yolks in two medium bowls.
  • Mix half a cup of sugar and half a teaspoon of vanilla with the egg yolk.
  • Sift flour with baking powder or mix together. Stir the flour with the egg yolk and sugar mixture.
  • Beat egg whites on high speed until stiff peaks form (about 2-3 minutes). Add the egg whites to the rest of the mixture until well combined.
  • Bake at 350°F for 12-15 minutes or until surface is golden. Remove the cake from the pan and immediately remove the parchment paper. Cool to room temperature. Once cool, cut the cake into small cubes.
  • In the bowl of an electric mixer, add crumbled crackers, 8 oz tub of cold whisk, 3/4 cup prepared poppy seeds and 3/4 cup walnuts (optional) and blend 1-2 minutes on low speed.
  • Roll into balls no more than 3/4 inch in diameter.
  • Melt the chocolate in the microwave or on the stove until just melted, but not too watery or else it won't dip well (you can refrigerate it to thicken if you heat it too much). Dip the cake balls, put them on lined parchment paper and place in the refrigerator until the chocolate hardens.
  • Melt white chocolate and pipe slices over balls.
  • Store the chocolate balls in the refrigerator until ready to eat.
Keyword Russian Cake Truffles