Luscious Lemon Truffle Cake
Description
Indulge in the elegance of this Luscious Lemon Truffle Cake, an exquisite dessert that combines layers of moist, fluffy cake with a fresh and tangy lemon filling crafted from creamy white chocolate and rich cream cheese. Perfect for special occasions, particularly an Easter luncheon, this silvery-white cake not only delights the taste buds but also serves as a stunning centerpiece for your dessert table.
Recipe Category
Dessert
Keywords
For Large Groups, Less than 4 Hours
Nutritional Information
| Nutritional Content | Amount Per Serving (1 slice) |
|---|---|
| Calories | 459.1 |
| Total Fat | 24.6 g |
| Saturated Fat | 14.8 g |
| Cholesterol | 88.7 mg |
| Sodium | 352 mg |
| Total Carbohydrates | 55.5 g |
| Dietary Fiber | 0.5 g |
| Sugars | 38.7 g |
| Protein | 5.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 1/4 cups | All-purpose flour |
| 1 2/3 cups | Sugar |
| 3 1/2 tsp | Baking powder |
| 1 tsp | Salt |
| 1 1/4 cups | Milk |
| 3/4 cup | Unsalted butter |
| 1 cup | Vegetable shortening |
| 1 tsp | Vanilla |
| 5 tbsp | Sugar (for filling) |
| 3/4 cup | Cornstarch |
| 1/4 tsp | Salt (for filling) |
| 1 cup | Water |
| 1/2 cup | Unsalted butter (for filling) |
| 1/3 cup | Fresh lemon juice |
| Zest of 1 lemon | |
| 1 cup | White chocolate chips |
| 8 oz | Cream cheese |
| 1 cup | Confectioners’ sugar |
| 4 oz | White chocolate (for garnish) |
Cooking Instructions
-
Preparation: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring a smooth release for your cakes after baking.
-
Make the Cake:
- In a large bowl, using an electric mixer, combine the all-purpose flour, sugar, baking powder, and salt.
- Gradually add the milk and softened butter or vegetable shortening to the dry ingredients. Mix until the butter is evenly incorporated.
- Add the vanilla extract and beat the mixture on low speed for about 1 minute, then increase to high speed for an additional 2 minutes, scraping down the bowl frequently, until the batter is light and fluffy.
- In a separate clean bowl, beat the egg whites until they form stiff peaks. Carefully fold the beaten egg whites into the cake batter, ensuring not to deflate the mixture.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until the cakes are firm to the touch in the center. Once baked, remove them from the oven and let them cool on a wire rack.
-
Prepare the Filling:
- After the cakes are cooled, carefully slice each layer horizontally to create a total of four layers.
- For the lemon filling, combine the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the water until smooth.
- Cook the mixture over medium-high heat, stirring constantly until it reaches a boil. Once boiling, reduce the heat to low and cook for an additional 2 minutes, continuing to stir.
- Remove from heat and, in a small bowl, beat the egg yolks. Stir about 1/4 cup of the hot mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
- Cook over low heat until the mixture returns to a boil, whisking continuously. After boiling, cook for another 2 minutes while stirring.
- Remove from heat, then stir in the butter, fresh lemon juice, and lemon zest. Reserve half of this filling in a small bowl to cool for about 15 minutes.
- To the remaining hot filling, add the white chocolate chips and stir until melted and smooth. In a separate bowl, beat the cream cheese until fluffy, then blend in the white chocolate mixture until well combined.
-
Assemble the Cake:
- Spread one-third of the white chocolate filling over the first cake layer. Place the second layer on top and spread another third of the filling. Repeat with the third layer and the last third of the filling, topping it off with the final cake layer.
- Spread the reserved lemon filling over the top layer, ensuring a nice finish. Cover the assembled cake loosely and refrigerate for 2 to 3 hours until the filling sets.
-
Make the Frosting:
- In a separate bowl, whip the heavy cream and sweeten it with confectioners’ sugar to taste.
- Frost the sides of the cake with half of the whipped cream frosting. Transfer the remaining frosting to a pastry bag and pipe decorative edges around the top and bottom of the cake.
-
Garnish and Serve:
- Finish by garnishing with shaved white chocolate for a touch of elegance. Refrigerate the cake for up to 8 hours before serving to enhance the flavors and textures.
- This recipe yields approximately 16 servings, making it ideal for gatherings or special celebrations.
Enjoy the delightful experience of slicing into this beautifully layered Luscious Lemon Truffle Cake, where every bite is an indulgence in the flavors of spring!
