Cannoli Cake
From mystic_river1 14 years ago
- 18 minutes to make
- Serves 12
A creamy dreamy dessert for kids of all ages. From the test kitchen of King Arthur flour.
Ingredients
- Cannoli cake shopping list
- 3 large eggs shopping list
- 1/2 cup granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup butter, melted and cooled shopping list
- 1 cup King Arthur unbleached all purpose flour shopping list
- 1/4 cup orange liqueur (such as triple sec) for brushing shopping list
- Ricotta Topping shopping list
- 1 cup ricotta cheese shopping list
- 1/2 cup confectioners' sugar shopping list
- 1 teaspoon vanilla shopping list
- pinch of salt shopping list
- 1 cup whipping cream, whipped and chilled shopping list
- 1 cup semisweet mini chocolate chips shopping list
- 1/2 cup finely chopped salted pistachios shopping list
How to make it
- Directions
- Preheat oven to 350°F. Arrange 12 mini paper brioche pans on a parchment lined baking sheet,
- and spritz the pans with cooking spray. If you are not using paper brioche pans, you may use a 12 cup muffin tin.
- Beat the eggs, sugar and salt on medium high speed for 5 minutes until thick. Gently fold in the melted, cooled butter and flour until no lumps remain. Divide the batter evenly among the pans.
- Bake for 15-18 minutes until lightly golden brown on the edges and a cake tester inserted into the center comes out clean. Remove from the oven, cool completely. If using a muffin tin,
- remove the cakes to a wire rack to cool, don't leave them in the pan as they will steam and get soggy.
- Gently brush each cake with some of the orange liqueur and repeat until all liqueur is used up.
- Set the cakes aside while you prepare the filling.
- Combine the ricotta, sugar, vanilla and salt in a medium mixing bowl until smooth. Fold in the whipped cream, mini chocolate chips and chopped pistachios until evenly incorporated.
- Using a cookie or muffin scoop or large spoon, evenly divide the ricotta filling over the 12 cakes.
- Place on a tray and refrigerate for 20-30 minutes before serving. Store leftovers in the fridge for up to 3 days.
The Rating
Reviewed by 12 people-
yum again! i really love food...
andiecooks
in home loved it
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These are cute and look so delicious.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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I'm drooling on my keyboard after reading through this recipe. will be making these for sure. A very big 5 forks
brianna
in loved it
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