Side Pannel
Cannoli Cake
Cannoli Cake
- Recipe Submitted by Marsala on 11/07/2014
Category: Holiday, Kids, Cakes
Ingredients List
- For the cake: (makes 2 (8 or 9 inch) sponge cakes)
- ½ cup cake flour
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 Tablespoons milk
- 2 Tablespoons butter
- 1 teaspoon vanilla
- 5 eggs, separated and at room temperature
- 10 Tablespoons sugar
- Syrup:
- ½ cup water
- ¼ cup sugar
- ¼ cup chocolate liqueur
- Filling and Frosting:
- 12 oz. cream cheese (1½ packages), softened
- 8 oz. mascarpone cheese
- ½ - â…” cup powdered sugar
- 1 cup ricotta cheese
- 2 teaspoons vanilla
- ½ cup heavy cream
- Almonds, toasted and chopped, for decorating
- Mini chocolate chips, for decorating
Directions
Sponge Cake:
1. Preheat the oven to 350 degrees. Spray 2 (8 or 9 inch) round cake pans with baking spray and line the bottom with parchment paper.
Whisk the flours, baking powder and salt in a small bowl to combine and set aside.
2. In a liquid measuring cup or mug place heat the milk and butter in the microwave until the butter is completely melted. Add vanilla, cover and set aside.
3. Meanwhile, using a whisk attachment on a standing mixer or using a medium bowl and and hand mixer, whip the egg whites until stiff peaks form, adding 5 Tablespoons of sugar gradually. Set aside.
4. Repeat with the egg yolks and the remaining 5 Tablespoons of sugar, until pale yellow and thick.
5. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
6. Sift the flour mixture over the folded eggs and gently fold in the flour also.
7. When there are still some remaining streaks of flour, pour in the warm milk and butter by the side of the bowl. Continue gently folding until evenly distributed.
8. Divide the batter in half, pouring into the prepared cake pans.
9. Bake for 15-20 minutes, until golden brown. Cool on a wire rack.
Chocolate Liqueur Syrup:
1. Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the chocolate liqueur.
2. Set aside to cool.
Filling and Frosting:
1. In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar.
2. Add the mascarpone cheese and vanilla. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
3. Set aside half of the mixture in a medium bowl. One part will be the filling and one part will be the frosting.
4. Add 1 cup ricotta cheese to the first part. This is the filling. Set aside.
5. For the frosting, whip the heavy cream with 1-2 Tablespoons of powdered sugar.
6. Gently fold in the whipped cream into the second part of the cream cheese/mascarpone cheese mixture. This will be the frosting.
Assembling the Cake:
1. Cut each cake in half horizontally.
2. Using a serrated knife, make a small incision all around the outside of the cake. This will keep your knife on the same level as you are cutting across.
3. Continue cutting deeper into the cake until you have cut all the way through.
4. Using a pastry brush, brush the top and bottom of each layer with the chocolate liqueur syrup.
5. Top the cake with â…“ of the ricotta cheese filling and repeat with the the other 2 cake layers.
6. Use the frosting to cover the top and sides of the cake.
7. You should have enough frosting to pipe some shells or rosettes around the cake. I sprinkled mini chocolate chips around the border of the cake, and shaved some chocolate to decorate.
8. Cup a handful of almonds in your palm with one hand and holding the cake with the other hand, slightly turn it, press the almonds all around the sides of the cake.
1. Preheat the oven to 350 degrees. Spray 2 (8 or 9 inch) round cake pans with baking spray and line the bottom with parchment paper.
Whisk the flours, baking powder and salt in a small bowl to combine and set aside.
2. In a liquid measuring cup or mug place heat the milk and butter in the microwave until the butter is completely melted. Add vanilla, cover and set aside.
3. Meanwhile, using a whisk attachment on a standing mixer or using a medium bowl and and hand mixer, whip the egg whites until stiff peaks form, adding 5 Tablespoons of sugar gradually. Set aside.
4. Repeat with the egg yolks and the remaining 5 Tablespoons of sugar, until pale yellow and thick.
5. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
6. Sift the flour mixture over the folded eggs and gently fold in the flour also.
7. When there are still some remaining streaks of flour, pour in the warm milk and butter by the side of the bowl. Continue gently folding until evenly distributed.
8. Divide the batter in half, pouring into the prepared cake pans.
9. Bake for 15-20 minutes, until golden brown. Cool on a wire rack.
Chocolate Liqueur Syrup:
1. Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the chocolate liqueur.
2. Set aside to cool.
Filling and Frosting:
1. In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar.
2. Add the mascarpone cheese and vanilla. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
3. Set aside half of the mixture in a medium bowl. One part will be the filling and one part will be the frosting.
4. Add 1 cup ricotta cheese to the first part. This is the filling. Set aside.
5. For the frosting, whip the heavy cream with 1-2 Tablespoons of powdered sugar.
6. Gently fold in the whipped cream into the second part of the cream cheese/mascarpone cheese mixture. This will be the frosting.
Assembling the Cake:
1. Cut each cake in half horizontally.
2. Using a serrated knife, make a small incision all around the outside of the cake. This will keep your knife on the same level as you are cutting across.
3. Continue cutting deeper into the cake until you have cut all the way through.
4. Using a pastry brush, brush the top and bottom of each layer with the chocolate liqueur syrup.
5. Top the cake with â…“ of the ricotta cheese filling and repeat with the the other 2 cake layers.
6. Use the frosting to cover the top and sides of the cake.
7. You should have enough frosting to pipe some shells or rosettes around the cake. I sprinkled mini chocolate chips around the border of the cake, and shaved some chocolate to decorate.
8. Cup a handful of almonds in your palm with one hand and holding the cake with the other hand, slightly turn it, press the almonds all around the sides of the cake.
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