Honey Cake Truffles

These honey cake truffles turn a classic honey sponge into bite-size, no-bake treats: soft golden crumbs bound with cream cheese and Greek yogurt, then rolled in toasted crumbs for a delicate crunch. They are light, sweet and perfect with tea or coffee. If you love honey desserts, try our Honey Butter Cake and our Honey and Banana Pancakes.

Ingredients

For the sponge:

• 2 eggs (size C1)
• 60 g (1/2 cup) oat flour (from rolled oats)
• 20 g (2 tbsp) cornstarch
• 40 g (2 tbsp) honey
• 20 ml (4 tsp) water
• 1 g baking soda (about 1/5 tsp)

For the cream:

• 100 g (1/2 cup) cream cheese
• 140 g (2/3 cup) Greek yogurt
• 80 g (about 1/4 cup) sugar-free boiled condensed milk
• 5 g sweetener

Instructions

1. Grind the oats into flour.
2. Warm the honey with water until bubbling, add the soda — the mixture will foam.
3. Whip the whites to stiff peaks. Whisk the yolks into the honey mixture, then fold into the whites.
4. Gently fold in the dry ingredients with a silicone spatula.
5. Spread 1 cm thick on a silicone mat and bake at 180 C (350 F) for 10 minutes.
6. Cool, then crumble finely in a blender. Set a small portion aside, break into pieces, and bake 3-5 minutes more until deeper golden — blitz again for the coating crumbs.
7. Mix the crumbs with the cream ingredients and roll into walnut-size balls. Roll in the coating crumbs.

Tips

• Fold gently to keep the sponge airy — a silicone spatula and a light hand make all the difference.
• Chill the mixture briefly if it feels soft, so the balls roll neatly. For another sweet bite, try our Sweet Honey Rolls.
• Store in the refrigerator and bring to room temperature for a few minutes before serving. For baking inspiration, see allrecipes.com.

Nutrition (per 100 g): 105 kcal, protein 7 g, fat 4.4 g, carbs 9.6 g.