Preheat oven to 350 degrees F (180 degrees C) and grease a 9x13 pan with cooking spray. Set aside.
Yellow Cake Mix (1 box)
into a large bowl. Add
Unsalted Butter (1/3 cup)
Milk (1 cup)
, 1 egg yolk, and
Ground Cardamom (1 tsp)
. Mix until well combined and there are no lumps.
Pour the batter into the prepared baking pan and spread it into an even layer.
Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cake come out clean. Cool, the cake in the pan.
While the cake is cooling make the syrup. Add
Granulated Sugar (1/3 cup)
Water (1/3 cup)
Cinnamon Stick (1)
Whole Cardamom Pods (8)
Saffron Threads (10)
to a saucepan. Bring the mixture to a boil. Simmer for 2 minutes.
Remove from heat and add
Rose Water (1 tsp)
and 1 tsp of
Lime Juice (1)
and stir well. Use a spoon to remove the cinnamon stick and cardamom pods from the syrup. Let the syrup cool for 10 minutes before using.
In a large bowl, crumble the cooled cake until there are no large pieces. Pour half the syrup over the crumbled cake and mix well. Add 1 Tbsp of the syrup at a time until your get to a dough-like consistency. You might have to use more or less syrup depending on the cake mix brand.
Take about 1 Tbsp of the mix and roll it into a smooth ball. If it's cracking a lot, add more syrup to the cake truffle mixture and mix well. Place onto a baking tray.
Roll out all the cake truffles and place them into the freezer for 10 minutes.
Once the cake truffles are cold, it's time to decorate. Add 1 tsp of
White Chocolate (1 cup)
into your hands and roll the balls between your hands to lightly coat the outside.
Then roll in 1 cup of
Pistachios (1 1/2 cups)
and roll around until well coated. Repeat until done. Enjoy!