Ok, this is NOT a "Healthy" recipe, but I'm still riding the wave from Halloween and this cannoli cake just spoke to me. Blame my Italian heritage, but there's very few things I wouldn't do for a good cannoli, and they're hard to find. Tuscany here in Carlsbad, Ca has the best cannoli I've ever had other than down in Little Italy (or IN Italy!), and this cake is without a doubt the best and fanciest cake I've ever made. Love. It doesn't take as long to make as it's list of ingredients make it seem, and most of them are things you already have (Except for the rum extract and ricotta cheese, only us Italians actually
have that on hand at all times. Don't ask why).
Ingredients:
1 package French vanilla cake mix (regular size)
FILLING:
1 carton (16 ounces) ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
FROSTING:
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup confectioners' sugar, sifted
1/4 cup whole milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
2 tablespoons miniature semisweet chocolate chips
Directions:
Prepare and bake cake mix according to package directions, using two
greased and floured 9-in. round baking pans. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
In a large
bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and
extracts; stir in chocolate. In another bowl, beat the Mascarpone
cheese, confectioners' sugar, milk and extracts on medium speed until
creamy (do not overmix).
Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top
of cake to within 1 in. of edges. Frost sides and top edge of cake with 2
cups frosting.
Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Yield: 12 servings.
TOTAL TIME: Prep: 30 min. + chilling
Bake: 25 min. + cooling
Mangia! Mangia!
~Bridget
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