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REC: Cannoli Cake...
Joined: Dec 16, 2005
Posted to Thread #11571 at 3:00 am on Aug 3, 2008
Recipe By :Sally Sampson
Ingredients for cake:
6 large eggs -- separated
1 large egg yolk
1 pinch salt
1 cup sugar -- plus
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon almond extract
2 teaspoons vanilla extract
2 tablespoons cold water
1 orange -- finely grated zest of
Ingredients for filling:
125 grams cream cheese -- softened
225 grams ricotta cheese
2 tablespoons Nutella
1 teaspoon Grand Marnier -- (optional)
1 teaspoon Frangelico -- (optional)
1 cup powdered sugar
1/4 cup mini-chocolate chips
powdered sugar -- for dusting
Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
Place the egg whites in the bowl of a stand mixer and add the pinch of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (donít overbeat). Set aside.
In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but donít worry.
Gently fold in the egg whites until you have a well mixed batter.
Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.
Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.
Carefully divide the cake into two equal layers. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If itís a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filing. Top the filling with the second layer of the cake and refrigerate until ready to serve.
Just before serving, dust the cake with icing sugar.
Other messages in this thread:
- 11571. REC: Cannoli Cake... - charlie - 3:00am on 08/03/08 (16)
- This sounds wonderful!! Do you think you can make it a day ahead? [NT] - barb_b - 12:00pm on 08/03/08
- It has no icing to keep it from drying out, but wrapped in saran would keep it fresh [NT] - charlie - 3:56pm on 08/03/08
- Charlie, Thank you for the recipe. Here is Gina De Palma's version from.... [LINK] - GayR - 1:14pm on 08/03/08
- This looks like the cannoli cream cakes we USED to get from Vito's on Anderson Ave--thanks [NT] - charlie - 3:57pm on 08/03/08
- Absolutely looks like the Cannoli Cream Cakes that I grew up enjoying! [NT] - GayR - 4:18pm on 08/03/08
- Wondering if you have Father Orsini's baking book. If so... - charlie - 5:30pm on 08/03/08
- Charlie, Found it for you @ cream puffs in Venice [NT] [LINK] - GayR - 6:20pm on 08/03/08
- That's where I first found the recipe, but the ingredients (baking powder) doesn't match the... - charlie - 8:31pm on 08/03/08
- Sorry, Charlie did not pick that up. I don't have that book of his, have two others he as authored. [NT] - GayR - 8:57pm on 08/03/08
- I'll just have to look around for the book--the recipe (and pic) look great [NT] - charlie - 9:09pm on 08/03/08
- By the way, I love cream puffs' web site--found a lot of good stuff there [NT] - charlie - 9:10pm on 08/03/08
- My library has a copy of the book, will check for you when I go today. [NT] - Pat-NoCal - 3:28pm on 08/04/08
- Thanks Pat [NT] - charlie - 6:49pm on 08/04/08
- The book calls for baking powder in the ingredient list and the instructions - Pat-NoCal - 10:57pm on 08/04/08
- Thanks again Pat--that was my guess, but I didn't know if the figs in the dough were acid enough ... - charlie - 11:05pm on 08/04/08
- Yes, that's a fun blog to browse. Haven't been - Pat-NoCal - 4:40pm on 08/05/08