Caramel Stuffed White Chocolate Cake Truffles #chocolate #caramel #desserts #cakes #easy

These caramel stuffed white chocolate cake truffles are the ideal gluten free gathering treat (regardless of whether it's a gathering of one). Ludicrously pretty, hazardously delectable and too simple to make, there's nothing not to adore about these cake truffles!

Cake truffles are my kryptonite. The thick, smooth surface, the mixing together of the cake and the icing into one great, marginally clingy however in every case perilously heavenly wreckage… Just pondering them makes me all warm and fluffy and hungry. Reason me while I go eat up around five of them.

Since chocolate is my one shortcoming and in light of the fact that caramel is my… other… one shortcoming, over-burdening the cake truffles with white chocolate and stuffing them with caramel was an absolutely sensible advance to make. Also, in light of the fact that the New Year is quick drawing nearer, how about we toss some really gold star sprinkles in with the general mish-mash for the bubbly feels.

(Additionally, companions: Merry Christmas. I trust that your turkey wasn't dry, that your stomach hurt from chuckling and such a large number of treats, and that at any rate one of your presents yapped.)

Also try our recipe : HOMEMADE EASTER BUNNY ROLLS #desserts #cake #homemade #pumpkin #rolls

Ingredients :

For caramel:

1 cup (200 g) caster or granulated sugar
2/3 stick (70 g) unsalted butter, room temperature
1/3 - 1/2 cup (80 - 120 mL) double cream (Note 1)

For gluten free plain sponge cake:

WET:

3 eggs
1/3 cup vegetable oil
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract

DRY:

1 1/2 cups (180 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2/3 cup (130 g) caster or granulated sugar

Instructions :

For caramel:

In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.
Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.
Add 1/3 - 1/2 cup of double cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!) Cook the caramel for an additional 1 minute, then remove from heat and allow to cool completely.
See also Note 1.
Once completely cold, refrigerate overnight.

Source : bit.ly/2SWaO4K