Cannoli Layer Cake

This is a very impressive cake to serve to our friends who love the real cannoli!! Everyone was quite impressed with the flavor and appearance. I, too, found the filling to be a bit too runny so I sprinkled some white chocolate pudding (instant) into the mixture until it thickened to a spreadable consistancy. This also gave it another dimension of flavor. (I did the pudding "trick" the second time I made the cake.

For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta.

INGREDIENTS:

CINNAMON CAKE LAYERS

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 3/4 cup (173g) sour cream
• 2 tsp vanilla extract
• 6 large egg whites, room temperature
• 2 1/2 cups (325g) all purpose flour
• 4 tsp (15g) baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 3/4 cup (180ml) milk
• 1/4 cup (60ml) water

FILLING

1 1/4 cups (315g/12 oz) ricotta cheese, room temperature

1 1/4 cups (283g/10 oz) mascarpone cheese, room temperature*

1 1/4 cup (144g) powdered sugar

2 tsp vanilla extract

FROSTING

2 1/2 cups (565g/20 oz) mascarpone cheese, room temperature*

2 1/2 cups (288g) powdered sugar

1 tsp vanilla

12 oz bag mini chocolate chips

DIRECTIONS:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .

2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.

8. Remove the cakes from the oven and allow to cool for about 3-5 minutes, then remove to cooling racks to cool completely.

9. While the cakes cool, make the filling. To make the filling, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery. If you are using a ricotta cheese that is watery, you may want to strain it first.

10. Place the filling in the fridge to firm up a bit, about 2-3 hours.

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