DirectionsStep1Before beginning this Cannoli Cake, please read the recipe fully including all the all the tips for success. Be sure to use dry ricotta!Step2Preheat oven to 350oF/180oC. Grease two 8-inch/20cm round deep cake pans and line the base with non stick paper. Then flour the sides.Step3Whisk or sift together flours, baking powder, cinnamon, baking soda and salt. Set asideStep4In an electric mixer, beat together butter, sugar and oil for 2 minutes on medium speed.Step5Scrape sides of the bowl then add eggs, one at a time until well combined. Stir in vanilla.Step6Add dry ingredients. Then combine on low speed until just moistened. Add buttermilk and beat for 1 minute on medium until well combined and smooth.Step7Pour evenly into prepared pans. Bake for 30-35 minutes. Check at 30 minutes.Step8When done the cake will come away from the side and settle down a little on the edges. Allow to cool in the pan for 10 minutes before turning out to cool on a wire rack.Step9Cool completely before filling and decorating.Step10In a food processor, combine ricotta, 3⁄4 cup powdered sugar, orange zest, and cinnamon until creamy.Step11Fold in mascarpone. Refrigerate until needed.Step12Combine 1⁄2 cup powdered sugar with dark rum. Stir to dissolve sugar. Set aside.Step13Cut and level off tops of cakes and cut each cake in half horizontally.Step14Brush one cut side of each layer with rum glaze.Step15Place one layer on a cake plate and spread 1 cup of ricotta filling evenly over the cake.Step16Sprinkle with 2 tablespoons of chocolate chips.Step17Continue layering and filling with ricotta cream and chocolate chips finishing with the fourth layer of cake.Step18If you are using mini cannoli, fill with a teaspoon or a piping bag and press chocolate chips onto the ends. Keep refrigerated until needed.Step19Reserve 1⁄3 cup of ricotta cream. Then spread the rest of the cream all over the cake beginning with the sides then covering the top.Step20Press more chocolate chips onto the side of the cake and arranged filled cannoli shells on top spacing apart evenly.Step21Fill a piping bag fitted with a star tube with remaining ricotta cream and pipe 6 stars in between the cannoli on top of the cake.Step22Serve immediately or refrigerate for 1-2 hours before serving. See notes for preparing aheadIngredientsIngredients6 ouncesUnsalted Butter (softened)1 ⅔ cupsSuperfine Sugar (castor)¼ cupOil (see notes)4 Eggs (room temperature)3 teaspoonsVanilla Extract1 ½ cupsAll Purpose Flour1 ½ cupsCake Flour2 ½ teaspoonsBaking Powder2 teaspoonsGround Cinnamon¼ teaspoonBaking Soda½ teaspoonSalt1 ¼ cupsButtermilk3 ¾ cupsFresh Ricotta (use dry ricotta or must be strained overnight - see notes)1 ¼ cupsPowdered Sugar (icing)3 teaspoonsOrange Zest (finely grated)1 cupMascarpone Cheese¼ cupDark Rum2 cupsMini Chocolate Chips6 Small Cannoli Shells (optional)See moreNutritionalNutritional870 Calories46 gTotal Fat148 mgCholesterol94 gCarbohydrate261 mgSodium18 gProteinFrom marcellinaincucina.comRecipeDirectionsIngredientsNutritionalExplore furtherThe Cake Boss Reveals His Secret Cannoli Cream Recipe …youtube.comMarvelous Cannoli Cake Recipe: How to Make It - Taste Of …tasteofhome.comBEST Homemade Cannoli Cake - Recipe 🍰 Hardcore Italianshardcoreitalians.blogCannoli Cake - Paula Deen Magazinepauladeenmagazine.comRecommended to you based on what's popular • Feedback
Cannoli Cake Recipe
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