Cannoli Cake
Cannoli Cake
Inspired by a classic Italian dessert, vanilla sponge cake is frosted with amaretto ricotta frosting and topped with pistachios and chocolate chips.
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30 min
Prep Time
1 hr 45 min
Total Time
12
servings Ingredients
Cake
Powdered sugar
6 large Land O Lakes® Eggs, separated
1 cup granulated sugar, divided
14 cup Land O Lakes® Extra Creamy Butter, melted, cooled
1 12 teaspoons baking powder
1 teaspoon vanilla extract
12 teaspoon salt
1 cup all-purpose flour
Ricotta Frosting
16 ounces ricotta cheese, drained
4 ounces mascarpone cheese, softened
2 ounces (14 cup) cream cheese, softened
12 cup powdered sugar
2 tablespoons Land O Lakes® Heavy Whipping Cream
14 teaspoon vanilla extract
18 teaspoon salt
2 tablespoons amaretto liqueur
Topping
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons chopped pistachios
How to make
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STEP 1
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
-
STEP 2
Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
-
STEP 3
Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup granulated sugar, until glossy and stiff peaks form. Set aside.
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STEP 4
Combine egg yolks, remaining 3/4 cup granulated sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
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STEP 5
Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel; remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
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STEP 6
Meanwhile, combine ricotta, mascarpone and cream cheese, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
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STEP 7
Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.
Tip #1
Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.
350 Calories
19 Fat (g)
140 Cholesterol (mg)
300 Sodium (mg)
34 Carbohydrates (g)
0 Dietary Fiber
10 Protein (g)
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