Cannoli Cream Cake
When its time to celebrate the winter holidays nothing can compare to my Cannoli Cream Cake when it comes to bringing smiles to your table!
Yellow Layer Cake
- 2/3 cup butter softened
- 1 3/4 cups sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 16 oz ricotta cheese if it is wet, drain in a cheesecloth to remove the excess water
- 8 oz mascarpone cheese
- 1 cup superfine sugar
- zest of one lemon
- 1 Tbsp vanilla
- 1 cup mini chocolate chips
In your mixer cream the softened butter and sugar until it is light and fluffy.
Add the eggs one at a time and mix well after each egg.
Mix in the Vanilla
In another bowl add the flour, salt and baking powder and blend together
Add the 1/3 of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
Divide the mixture into three floured 9" cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
Allow cakes to cool completely before adding cannoli cream.
Blend together ricotta and mascarpone
add in superfine sugar (if you can't find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.) The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose.
Add in lemon zest, vanilla and chocolate chips.
Refrigerate for 2 hours if possible, before using as filling for the cake.
**Make sure that the ricotta is very dry. If there is too much liquid in the ricotta it the filling will be loose.
If need be, drain the ricotta in a colander or a cheesecloth.
Do Not Overbeat the mixture, it will get looser, not thicker.
Calories: 465kcal | Carbohydrates: 59g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 197mg | Potassium: 164mg | Sugar: 42g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 155mg | Iron: 1.3mg