Cannoli Cake
Source of Recipe
net
List of Ingredients
Cannoli Cake
6 lg. eggs, separated
Sugar
3/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
Vanilla extract
2 lg. oranges
2 tbsp. orange flavor liqueur,
optional
1 (32 oz.) container rictotta cheese
1 (8 oz.) pkg. cream cheese, softened
Confectioners' sugar
Semisweet chocolate mini pieces
3 tbsp. butter or margarine, softened
3 tbsp. milk
2 c. heavy or whipping cream
In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff peaks. Preheat oven to 375 degrees. In small bowl, with mixer at low speed, beat egg yolks, flour, baking powder, salt, 1/2 cup sugar, 1 teaspoon vanilla and 2 tablespoons water until blended. Gently fold one third beaten egg white mixture into yolk mixture, then fold yolk mixture into remaining whites. Spoon batter into ungreased 10 x 3 inch springform pan. Bake 30 to 35 minutes, until cake is golden and top springs back when lightly touched with finger. Invert cake in pan on wire rack, cool completely. Grate enough peel from oranges to measure 2 teaspoons peel, set aside. Squeeze enough juice from oranges to measure 1/3 cup juice. (If not using liqueur, increase orange juice to 1/2 cup). Stir orange flavor liqueur into juice, set aside, peel, 1 cup confectioners' sugar, and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet chocolate mini pieces. With metal spatula, gently loosen cake and remove from pan. With serrated knife, cut cake horizontally into 2 layers. Brush orange juice mixture evenly over cut side of both layers.
Place 1 cake layer, cut side up, on plate. Spoon ricotta cheese filling on center of cake layer. Spread some filling out ot edge, leaving center rounded to achieve a dome effect. Arrange cake layer over filling. Recipe
|
|
member logon
