Russian Cake Truffles Recipe

How to prepare poppy seeds:

1. Place 3/4 cup dry poppyseeds in a pot and fill with water, then drain (this gets rid of impurities)
2. Add 2 cups water to the pot. Over medium heat, bring to a simmer. Turn off heat, cover and let stand 30 min. Return to a simmer again then turn off heat, cover and let sit 30 min. Drain poppy seeds well. You can drain with a cheesecloth over the lid so the poppy seeds don't escape or use a fine mesh sieve.
3. Push cooked,drained poppyseeds through the fine grinding disk of a food grinder. You have to apply a little pressure as you push the poppy seeds so they are processed well. Stir 1/2 can condensed milk into ground poppyseeds. Set aside (or refrigerate until ready to use).

How to make the cake:

1. Preheat the oven to 350˚F.
2. Line a larged rimmed cookie baking sheet (12x16) with parchment paper ).
3. Separate egg whites and yolks into two medium bowls.
4. Whisk 1/2 cup sugar and 1/2 tsp vanilla into the yolks.
5. Sift or whisk together flour and baking powder. Stir flour into the yolk and sugar mixture.
6. Beat the egg whites on high speed until stiff peaks form (about 2-3 min). Fold egg whites into the rest of the batter until well blended.
7. Bake at 350˚F for 12-15 minutes or until top is golden. Remove cake from the pan and immediately remove the parchment paper. Cool to room temp. Once cooled, cut cake into small dice.
8. In the bowl of an electric mixer, add crumbled biskvit, 8 oz tub of cool whip, 3/4 cup prepared poppy seeds and 3/4 cup walnuts (optional) and mix for 1-2 min on the lowest speed.
9. Roll into balls no larger than 3/4" in diameter.
10. Melt chocolate in the microwave or stove-top just until melted, but not too watery or it won't dip well (you can cool it down to thicken it if you overheat it). Dip the cake balls, place them on lined parchment paper and refrigerate until chocolate is set.
11. Melt white chocolate and pipe strips over the balls.
12. Keep chocolate balls refrigerated until ready to eat.