Cannoli Cake

| Linda

Cannoli Cake

What’s for dessert tonight? I don’t know anyone who doesn’t love a good Cannoli! Delicious Italian pastry tubes filled with luscious ricotta filling…yummy! This delightful cake has all the lovely flavors of a Cannoli – layers filled with creamy ricotta and mini chocolate chips. It looks like a lot of steps but is actually quite easy…and definitely worth the extra time on the treadmill!    

Cannoli Cake
6 room temperature eggs, separated
1 1/4 cup sugar, separated
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoon vanilla extract
32 oz container part skim ricotta cheese
8 oz package cream cheese, room temperature
1 cup confectioner’s sugar
1 cup mini chocolate chips, separated

Preheat the oven to 375 °F. In a large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/2 cup sugar and continue to beat until stiff peaks form. In a second bowl, beat egg yolks, 1/2 cup sugar, vanilla and 2 tablespoons water until creamy.

Fold the egg whites gently into the egg yolk batter. In a third bowl, combine the flour, baking powder and salt. Gently fold into the egg batter and spoon into a springform pan that has been coated with a little margarine or butter.

Bake in the heated oven for 30 minutes or until cake springs back when lightly touched. You’re going to need one of those mixing bowls so it wouldn’t be a bad idea to clean up while the cake is in the oven! Remove the cake from the oven and allow to cool. Meanwhile, zest and juice the two oranges and set aside.

In one of those cleaned-up mixing bowls, beat the ricotta cheese, cream cheese, 1 cup confectioner’s sugar, 1/4 cup sugar, one teaspoon vanilla extract and the orange zest until smooth. Stir in 1/2 cup mini chocolate chips.

Slice the cooled cake in half horizontally. Inverse the top half onto a plate. Brush half of the fresh orange juice on the cake. Spread half of the ricotta mixture on this layer. Top with the second cake half and brush with remaining orange juice. Spread remaining ricotta mixture on top and sprinkle with remaining mini chocolate chips.

A slice of this beautiful cake tastes just like a Cannoli!! Enjoy this delicious Ode to Italy!

Enjoy!

Linda~

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Cannoli Cake

25 thoughts on “Cannoli Cake”

  1. Pingback: Week in Review: October 5th – 9th | fabulous fare sisters

  2. Another awesome recipe Linda! I am so impressed with this one. It sounds amazing. I love to get cannolis at this little Italian restaurant in the town my mother lives in. Pinning! Thanks for sharing at Inspiration Thursday!

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  9. Dear god, let me die right now and be reborn (er.. do you want a spare kid by any chance?) in Linda’s house… 😀
    Oh wait. what is the point in dying if I have to wait another few years to grow up and eat all this?? Ok, would ya adopt a slightly overgrown, half-senile, but young at heart, (ok, young of years too.. but not so young) kid.. who is not really a foodie… but wants to eat all this stuff right away?

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