Christmas Cannoli Cake

What can I say about one my favorite desserts in the form of a cake?

Can't wait to make this!

Ingredients


Sponge Cake Roll

• 4 cup(s) eggs, at room temperature
• teaspoon(s) granulated sugar
• 1 cup(s) vanilla extract
• tablespoon(s) flour
• 1 freshly grated orange zest
• Confectioners’ sugar for dusting

Cannoli Filling

• 1 tub(s) (16 oz) 73% or 75% moisture ricotta cheese (we used BelGioioso; see Note)
• 3 tablespoon(s) orange liqueur (such as Grand Marnier, Triple Sec or Strega)
• 1/4 cup(s) granulated sugar
• 1/2 cup(s) heavy (whipping) cream
• 1/2 cup(s) coarsely chopped mixed candied fruit
• 1 1/2 ounce(s) dark or bittersweet chocolate, grated on large holes of box grater

Decoration: 

Sweetened whipped cream, melted chocolate and chopped mixed candied fruit



Directions

Heat oven to 350°F. 

Spray bottom and sides of a 1 51⁄2 x 10 1⁄2-inch rimmed baking sheet with nonstick spray. Line with wax paper and spray paper.

Cake Roll: 

Beat eggs and sugar with mixer on high speed 5 to 6 minutes in a large bowl until very thick and tripled in volume. 

Add vanilla with mixer. 

Sprinkle flour over top and add orange zest. 

Fold in gently with a rubber spatula just until blended. 

Spread in prepared pan.

Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes.

Lay a smooth kitchen towel on work surface and sift confectioners' sugar. Invert cake on towel, remove pan and peel off wax paper. 

Roll up cake and towel from a narrow end of cake. 

Cool completely on rack.

Filling: 

Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream

Unroll cake and spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible and decorate. 

To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. 

Refrigerate until serving (up to two days). 

Slice with a serrated knife.

Note: Tips & techniques

If 73% or 75% moisture ricotta cheese is unavailable, drain a 15-oz tub whole-milk ricotta in a coffee filter–lined strainer set over a bowl 24 hours in the refrigerator. Proceed with recipe, omitting orange liqueur. 

Planning Tip: 

The cake can be made through Step 6 up to 2 days ahead. Refrigerate in a ziptop bag. 

Prepare and refrigerate filling up to 1 day ahead. 

Decorate refrigerated cake up to 4 hours before serving.

Refrigerate.


Source:
Womans Day