Momofuku Carrot Cake Truffles

As you may have notice I am obsessed with the recipes from Christina Tosi’s Milk: The Momofuku Cookbook.  In this day and age it’s not easy to find baking recipes that are totally innovative and unique.  Although it has to be said that there is nothing wrong with the classics, you can’t go far wrong with a good lemon meringue pie or sticky toffee pudding, it is nice to see somebody creating something totally new rather than trying to improve upon a traditional recipe that is often better before it was fiddled with.

I made some cake truffles before, which turned out very nicely, despite being just leftover cakes from the freezer mixed with icing, but this time I wanted to try the real deal.  I meant to take them to work for an Easter treat, but to be honest I’m not sure they’ll make it to Monday.

It’s quite a lengthy process, you really have to make three different recipes and then assemble them, but totally worth the effort.  I will also add that with the addition of a few nuts and sultanas, this carrot cake is going to be my new go to recipe.  It’s dense, wonderfully moist and carroty and make have ended my quest for the perfect carrot cake recipe.  Similarly the liquid cheesecake is probably the best I have tasted and I’ll definitely be making it again, probably with the base made from the Graham Crust from the compost cookies recipe. Although it does set quite firmly when chilled, I foresee problems with cutting and serving a slice (being liquid cheesecake after all), but I’m pretty sure presentation will be overlooked once everyone has a taste.

I used the whole cake and cheesecake recipe to make truffles, but didn’t have enough of the milk crumb so got a bit creative and covered some with the caramelized cornflakes used in the Cereal Milk Ice Cream recipe.  Then I got even more creative and tried to make my own ‘crumb’ with coconut, milk powder, and sugar.  This worked surprisingly well, and cuts through the richness of the white chocolate a bit.

The original recipe calls for a paddle attachment on the mixer, which I haven’t got, but used a normal whisk with no problems!

Carrot Cake Truffles (From Milk: The Momofuku Cookbook, by Christina Tosi)

3 cups Carrot Cake Scraps (recipe below)
2-4 tablespoons Liquid Cheesecake (recipe below)
1/2 recipe Milk Crumb finely ground in a food processor (recipe below), you’ll probably need more if you use all the cake!
80g. White Chocolate (more if using all the cake- more like 200g)

1.  Combine the crushed up cake with 2 tablespoons of the liquid cheesecake, mush it all together with hands.

2.  Add more cheesecake if needed to form a ball.  Portion out  balls of the mixture- roll them together with your hands and set them aside on a cookie sheet.

3.Melt the white chocolate and put it in a shallow bowl.

4.  Using a spoon, dip each ball of cake into the white chocolate

5.  Toss it in the milk crumb, coconut crumb or caramelized corn flakes until well coated.

6.  Chill in fridge to set the chocolate.

The truffles can be stored in an airtight container for unto a week in the fridge.
Whole cake makes about 35 truffles

Carrot Cake

113 g butter- room temp.

Milk Crumb Coated

1/2 cup packed light brown sugar
1/2 granulated sugar
2 eggs
1/4 cup  vegetable oil
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/4 teaspoons salt
2 1/2 cups grated peeled carrots (2-3 medium sized carrots)

1.  Preheat oven to 180 degrees C.
2.  Combine the butter and sugars in the bowl and cream together with an electric mixer on a medium-high for 2 to 3 mins.

3.  Add the eggs, and mix on medium-high for 2 to 3 mins. Make sure to scrape bowl to get mix of the sides.

4.  On low speed, stream in the oil

5.  Increase the mixer speed to medium-high and mix for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, with no streaks of fat.

6.  On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together all dry ingredients are mixed in.

7.  Add carrots and fold in with a spatula.

8.  Grease a 9×13 pan with cooking spray and spread the batter in  the pan.

9.  Bake for 25-30 mins. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger, if it bounces back slightly and isn’t jiggly in the center, it’s done. Leave it in for 3-5 more minutes if it isn’t quite done.

Cool the cake on a wire rack (or in the freezer.)

Liquid Cheesecake

250g. Cream Cheese

Corn Flake Coated

3/4 cup Sugar
1 tablespoon cornstarch
1/2 tsp.  salt
2 tablespoons milk
1 egg

1.  Heat oven to 180 C.

2.  Put cream cheese into a  bowl and using an electric mixer, beat on medium speed for 2 mins.

3.  Add the sugar and mix for 1-2 mins.

4.  Whisk together the cornstarch and salt in a medium bowl then whisk in the milk in a slow, steady stream, then whisk in the egg until all mixed together.

5.  With the mixer on a medium low speed stream the egg mix into the cream cheese.

6.  Mix for 3 or 4 minutes, until the mixture is smooth.

7.  Line the sides and bottom of a 6×6 baking pan with plastic wrap.

8.  Pour the cheesecake batter into the pan and bake for 15 mins.  It is done when it is set on the edges but still wobbly in the center. If the edges aren’t quite set, bake for 5 min increments until it’s done- no more than 25 minutes.

9.  Cool completely to finish the baking process and allow the cheesecake to set.
Milk Crumb
1/4 cup milk powder
1/8 cup flour
1 tablespoon cornstarch
1 tablespoon sugar
1/4 tsp. salt
2 tablespoons melted butter

1/8 cup milk powder
40g white chocolate.

1.  Heat the oven to 120C.

2.  Combine 1/4 cup of milk powder with the flour, cornstarch, sugar and salt in  bowl. Toss with your hands to mix.

3.  Add the butter and toss using a spatula until the mixture comes together and forms small lumps.

4.  Spread the clusters on a baking paper lined tray and bake for 20 mins. Watch them, they burn quickly!

5.  Crush any bits that are larger than 2 cm in diameter and put the crumbs in a medium bowl.

6.  Toss in the remaining milk powder

7.  Pore melted white chocolate over the crumbs and toss until your the crumbs are all well-coated.

8.  Continue tossing them every 5 mins until the white chocolate hardens and the clusters aren’t sticky.

9.Run the dried and cooled clusters through the food processor before using them for the truffles. (I didn’t have a processor, so I used the stick blender, which didn’t make them quite as fine as they should have been)

Coconut Crumb Recipe

Coconut Crumb Coated


3/4 cup shredded coconut

1 1/2 Tbsp Butter melted

1 tsp corn flour

1Tbsp Milk powder

1/2 tsp salt

1.  Mix ingredients

2.  Bake at 180 C on a paper lined tray for about 15 mins or until coconut starts to brown slightly.

Click on link for Caramelized Corn Flake Recipe

Cake Truffles: Momofuku Genius

Peanut Caramel Banana Bread Truffles

I have spent the weekend delving into the sweet tooth heaven that is the Momofuku Milk Bar cookbook by Christine Tosi.  Starting with the cereal milk ice cream, (recipe to follow- definitely the best ice cream I’ve made at home so far, and one of my favourite ice creams ever!), I then started perusing the internet looking at pictures of other fantastic creations from this New York bakery.

One picture that kept popping up was the Cake Truffle, in particular Birthday Cake Truffles, sold by the bakery.  These looked absolutely amazing, and combined two of my favourite things, truffles and cake.  I couldn’t locate a recipe for these bite sized cake balls, but after reading a number of blogs from people who had tried them, or made something similar it seemed it was simply a case of crumbling a cake, mixing it with icing and rolling into balls.  Perhaps with a quick roll in something to coat to improve the appearance. Obviously the quality and flavour of your original cake and icing will effect the ball. I’m not sure this is quite how Momofuku does them, as the menu seems to feature binding ingredients such as liquid cheesecake (further experimentation to come!), but it was a good starting point.

I had a couple of cakes in the freezer after a Saturday baking frenzy that resulted in three cakes and only two people to feed, so I thought I would experiment with those.

One cake was a banana peanut loaf and the other a mandarin and yogurt cake.  I quickly whipped up some salted caramel butter cream for the banana and chocolate butter cream for the mandarin, crumbled them up and mixed them in.  I then rolled the mixture into balls, rolled the banana cake in shredded coconut and the mandarin one in icing sugar and chilled in the fridge for a couple of hours.

not so attractive Mandarin Chocolate Cake Truffles- next time I'll coat them in chocolate

The resulting balls were amazing, dense and moist like the part of the cake that comes in contact with the icing and is really soft (my favourite part!).  They were definitely a huge improvement on the cakes themselves which were a little dry.  A great use of any slightly old/dry cake really, but probably tastes even better with a fresh moist one.

You could really do this with any cake you enjoy, or even a packet mix.  The icing possibilities are endless and these little bites make great, transportable treats.  I think next time I will chocolate coat them, and there will definitely be more than one next time!

Coconut Swiss Roll with Chocolate coconut mousse filling and white chocolate cream cheese icing. (As used in Surf’s Up cake)

Well this was my first attempt at a Swiss roll and I’m quite happy with the result, although I would probably skip the white chocolate icing on top in the future.  The whole thing was just a bit too sweet!

The cake cracked slightly on rolling, but I put this down to the fact that I made it a week in advance and froze it.  The sponge had a nice flexible texture before freezing and I think it would have rolled well then!  The taste was unspoilt by a week in the freezer, but the texture was slightly more brittle.

I adapted the roll recipe from one I found on this blog The Pleasure Monger

And then created the filling and icing myself.  I think the icing could replace the filling if you prefer the white chocolate and coconut combo, but both together will have you bouncing off the walls for hours!  See Surf’s Up cake.

Coconut Swiss Roll RecipeCoconut (halved)

1 egg
3 egg yolks
1 teaspoon vanilla essence
35g unsalted butter
50g plain flour
10g corn flour
3/4 cup coconut milk
3 egg whites
85 caster sugar
3/4 cup dessicated coconut
1. Preheat oven to 180 degrees Celsius. Line 12 inch by 9 inch cake pan with baking paper.
2. Combine 1 egg, 3 egg yolks,  and vanilla  in a small bowl and lightly beat. Set this mixture aside.
3. Heat butter in a small saucepan over low heat until butter is melted. Add sifted flour to melted butter and cook till you get a dough that comes away from the sides of the pan. Remove this dough to a bowl, and add the egg mixture from Step 2 in small amounts. Gradually mix the dough and egg mixture into a smooth batter with each addition. Add coconut milk and dessicated coconut  to the batter and mix well.
4. In a clean bowl, whip up egg whites till foamy. Add half of the sugar and beat for a few minutes, then add the remaining sugar and beat till stiff and glossy peaks are formed.
5. Gently fold one-third of this meringue mixture into the batter. Fold in the remaining meringue until just mixed in.

6.Pour this batter into the cake pan and smooth the surface out with a scraper. Bake the sponge for 18 minutes.

7. Remove the tray from the oven, loosely cover the cake with a piece of aluminium foil to retain moisture and prevent cracking, place it on a cooling rack to cool completely.

Chocolate Coconut Cream Cheese Mousse Filling:

250g cream cheese

50g dark chocolate

1 cup dessicated coconut

Raw white chocolate

3/4 cup icing sugar

1.  Melt chocolate over stove on in microwave.

2.  Mix other ingredients into the chocolate and whisk with an electric beater until light and fluffy.

3.  Spread a generous amount of mousse in the centre of your roll cake, leaving spaces at the edges.

4.  Gently roll cake and wipe any excess filling that squirts out the ends.

5.  If you want a professional looking cake cut each end off to produce a smooth finish.

White Chocolate Cream Cheese Icing (optional filling or to go on top if you have a massive sweet tooth!)

250g cream cheese

60g butter

2 1/2 cups icing sugar

150g white chocolate

1.  Melt white chocolate in microwave or over stove (watch it carefully, it burns very quickly if you turn your back!)

2.  Whisk cream cheese and butter together in a bowl until fluffy and then add melted chocolate and icing sugar.  (icing will be runny, but will thicken as chocolate cools!)