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Cannoli Cake
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By kml9876 | Published on Saturday December 29, 2007 | Categories: Cakes
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Ingredients
- 6 large eggs, separated
- 1 cup of sugar
- 3/4 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1 32 ounce container of ricotta cheese
- 1 8 ounce package of cream cheese, softened
- 1 cup of confectioners' sugar
- 1/4 cup plus 1/3 cup semi-sweet chocolate mini pieces
- Vanilla Cream Frosting - directions below
- Preheat the oven to 375 degrees. In a small bowl, with the mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/2 cup of sugar, beating until the sugar completely dissolves and whites stand in stiff peaks.
- In a large bowl, using the same beaters and with the mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup of sugar, 1 tsp of vanilla, and 2 tablespoons of water until blended. With a rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one third at a time.
- Spoon batter into un greased 10 x 3 springform pan. Bake 30-35 minutes until the cake is golden and top springs back lightly when touched.
- Invert cake in pan on wire rack. Cool completely in pan.
- In a large bowl, with mixer at low speed, beat ricotta, cream cheese, confectioners' sugar, and remaining 1 tsp of vanilla extract until smooth. Stir in 1/4 cup of semi-sweet chocolate mini pieces.
- With a metal spatula, loosen the cake from the edge of the pan. Remove the pan side. Loosen the cake from the bottom. Remove the bottom of the pan. With a serrated knife, cut cake horizontally into 2 layers.
- Place bottom cake layer, cut side up, on a cake plate. Spoon the ricotta cheese filling on the center of the cake. Spread the filling out to the edge, leaving the center rounded to create a dome shape.
- Cut a wedge out of the remaining cake layer, arrange the wedge and the rest of the cake layer over the filling.
- Prepare the vanilla cream frosting. Spread it over the top and the sides of the cake.
- In a small saucepan over low heat, heat remaining 1/3 cup of semi-sweet chocolate mini pieces, stirring frequently until melted and smooth.
- Into a piping bag, spoon melted chocolate. With chocolate, make a feather design on top of the cake.
- Refrigerate the cake until the filling is firm, about three hours.
Vanilla Cream Frosting
- 3 tablespoons of butter softened
- 3 tablespoons of milk
- 1 3/4 cups confectioners' sugar
- 3/4 teaspoon of vanilla
- 2 cups of heavy whipping cream
- In a mixer at medium speed, beat butter, milk, confectioners' sugar, and vanilla until smooth.
- Add more milk if necessary until mixture has an easy spreading consistency.
- In a large bowl using the same beaters at medium speed, beat heavy whipping cream until stiff peaks form.
- Fold in the confectioners' sugar mixture into the whipping cream.
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Article: Cannoli Cake
Categories: Cakes
Description: If you like Cannolis then you need to try this cake!
Tags:
Text: vanilla cream frostingingredientsplace bottom cake layer, cut side up, on a cake plate. spoon the ricotta cheese filling on the center of the cake. spread the filling out to the edge, leaving the center rounded to create a dome shape.cut a wedge out of the remaining cake layer, arrange the wedge and the rest of the cake layer over the filling.
- 6 large eggs, separated
- 1 cup of sugar
- 3/4 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1 32 ounce container of ricotta cheese
- 1 8 ounce package of cream cheese, softened
- 1 cup of confectioners' sugar
- 1/4 cup plus 1/3 cup semi-sweet chocolate mini pieces
- vanilla cream frosting - directions below
- preheat the oven to 375 degrees. in a small bowl, with the mixer at high speed, beat egg whites until soft peaks form. gradually sprinkle in 1/2 cup of sugar, beating until the sugar completely dissolves and whites stand in stiff peaks.
- in a large bowl, using the same beaters and with the mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup of sugar, 1 tsp of vanilla, and 2 tablespoons of water until blended. with a rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one third at a time.
- spoon batter into un greased 10 x 3 springform pan. bake 30-35 minutes until the cake is golden and top springs back lightly when touched.
- invert cake in pan on wire rack. cool completely in pan.
- in a large bowl, with mixer at low speed, beat ricotta, cream cheese, confectioners' sugar, and remaining 1 tsp of vanilla extract until smooth. stir in 1/4 cup of semi-sweet chocolate mini pieces.
- with a metal spatula, loosen the cake from the edge of the pan. remove the pan side. loosen the cake from the bottom. remove the bottom of the pan. with a serrated knife, cut cake horizontally into 2 layers.
- refrigerate the cake until the filling is firm, about three hours.
- in a mixer at medium speed, beat butter, milk, confectioners' sugar, and vanilla until smooth.
- add more milk if necessary until mixture has an easy spreading consistency.
- in a large bowl using the same beaters at medium speed, beat heavy whipping cream until stiff peaks form.
- fold in the confectioners' sugar mixture into the whipping cream.
in a small saucepan over low heat, heat remaining 1/3 cup of semi-sweet chocolate mini pieces, stirring frequently until melted and smooth.into a piping bag, spoon melted chocolate. with chocolate, make a feather design on top of the cake.
prepare the vanilla cream frosting. spread it over the top and the sides of the cake.
- 3 tablespoons of butter softened
- 3 tablespoons of milk
- 1 3/4 cups confectioners' sugar
- 3/4 teaspoon of vanilla
- 2 cups of heavy whipping cream
Author: kml9876
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