It's the 19th day of Blogmas and it's a sweet one! While there are many holidays approaching, this one is for New Years.
I always find it difficult to pin down what makes a great New Years Eve dessert. It should be boozy. It should sparkle. It should be indulgent.
Otherwise I am not sure there are many rules. Even those are not set in stone.
I wanted to attempt to make a dessert that was boozy, sparkly + indulgent, however. The sparkling clementine cake truffle (or boozy cake ball) is it. The cake truffle has bite to it, but it oddly tastes like sugar cookie dough. Sinfully good.
First you cook clementine segments in Prosecco. The boozy clementines go into the cake batter. The cake is then crumbled + combined with a luscious cream cheese filling. This mixture is formed into balls + dipped into TWO different coatings. Powdered sugar + sanding sugar. One makes the cake truffle velvety + the other adds a crunch. Kind of like choose your own adventure, the food version.
Sparkling Clementine Cake Truffle [makes 3 dozen]
4 clementines, peeled and segmented
1 cup champagne
2 tablespoon sugar
2/3 cup butter, softened
2 clementines, zest
3 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cup all-purpose flour
4 egg whites, beat to stiff peaks
1/2 stick butter, softened
8 oz. cream cheese
1 teaspoon vanilla extract
1 cup confectioner's sugar
White sanding sugar and/or confectioner's sugar, to coat
In a medium-sized pot combine the clementine segments, champagne and sugar. Cook on low for 10 minutes. Set aside to cool.
Preheat the oven to 350 degrees Fahrenheit.
Mix together the butter and clementine zest until light and fluffy. Add the sugar and continue beating until combined.
Drain the clementines from the syrup. Reserve the syrup for another use (cocktails, anyone?!). Add the clementines to the mixing bowl and mix until combined.
Slowly add the baking powder, salt and all-purpose flour. Mix to combine.
Add one half of the whipped egg white mixture into the bowl. Fold gently into the rest of the cake batter gently with a spatula. Add the second half and gently fold that into the batter.
Butter a 10-inch cake pan. Pour the batter in the pan and speed it evenly. Bake the cake in the oven for 30 minutes until a toothpick comes out clean. Set aside to cool.
Prepare the cream cheese frosting. Beat the butter and cream cheese until smooth and creamy. Add the vanilla extract and combine. Slowly add the confectioner's sugar until the frosting comes together. Set aside.
Now it's time to crumble the cake. Break off chunks of the clementine cake and crumble with your fingers. Now is the time to remove any large clumps of clementine pith which tend to be bitter and chewy.
Add the cream cheese frosting and mix everything together.
To form the truffles, use a small ice cream scoop to portion the truffles. Roll each scoop into a ball with your hands and toss in white sanding sugar or confectioner's sugar, your choice, to coat. Repeat with each truffle.
Serve right away, or better yet, place the truffles in the fridge and remove 10 minutes before serving.