Cannoli Rum Cake Recipe

My Cannoli Filling Rum Cake Recipe Food Network

WEBOct 23, 2019 · For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a …

1. For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter.
2. Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
3. Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
4. For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.

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Italian Cannoli Cake with Rum and Chocolate Ganache

WEBJan 2, 2020 · Preheat the oven to 350° and spray two deep 6″ cake pans with baking spray or coat with butter and flour. In a standing mixer, beat …

1. Preheat the oven to 350° and spray two deep 6″ cake pans with baking spray or coat with butter and flour.
2. Beat the ricotta with the mascarpone until smooth. Add in the sugar, vanilla, cinnamon, orange zest, and salt. Beat until combined. Fold in the chocolate. Refrigerate, covered with plastic, until ready to use.
3. Beat the butter and sugar until creamy and light, about 5 minutes. Beat in the vanilla, cinnamon, and orange. Beat in the cream and mix until creamy and combined.
4. Meanwhile, make the ganache. Heat the cream until hot but not boiling and pour over the chopped chocolate. Let sit for a minute and whisk until combined. Let the ganache sit at room temperature until cool and pour-able consistency. It will thicken as it cools. If you use it while it is still warm, it will be too thin.

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Cannoli Cake Honest Cooking

WEBMar 2, 2017 · Preheat the oven to 350 and spray two 6″ cake pans with baking spray or coat with butter and flour. In a standing mixer, beat the …

1. Preheat the oven to 350 and spray two 6" cake pans with baking spray or coat with butter and flour.
2. Beat the ricotta with the mascarpone until smooth. Add in the sugar, vanilla, cinnamon, orange zest, and salt. Beat until combined. Fold in the chocolate, and refrigerate, covered with plastic, until ready to use.
3. Beat the butter and sugar until creamy and light, about 5 minutes. Beat in the vanilla, cinnamon, and orange. Beat in the Half and Half and mix until creamy and combined.
4. Meanwhile, make the ganache. Heat the cream until hot but not boiling and pour over the chopped chocolate. Let sit for a minute and whisk until combined. Let the ganache sit at room temperature until cool and pour-able consistency. It will thicken as it cools. If you use it while it is still warm, it will be too thin. Whisk the simple syrup, rum, and orange extract to make the rum syrup.

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