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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: 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.
vanilla cream frosting
refrigerate the cake until the filling is firm, about three hours.
ingredients
prepare the vanilla cream frosting. spread it over the top and the sides of the cake.
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.
- 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.
- 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.
Author: kml9876
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