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