IVE HAD MY EYE ON THIS RECIPE BUT I HAVENT MOVED ON IT, TO TRY AND BAKE IT. IF THE CAKE TASTE HALF AS GOOD AS THE PHOTO, YOULL HAVE A HIT ON YOUR HANDS......YEAH, I ATE THE PHOTO.......AND IT WAS MARVELOUS! A good cannoli cream is a wonderful thing, not too sweet, creamy and with just a hint of lemon. Over the years I have made many flavors, and varieties of cannoli’s but I always come back to the classic, time honored filling. Not only i s this filling perfect for cannoli’s but it also makes a great filling for a cake. Now it’s not going to be a fancy, schmancy cake, but its going to be a wonderful dessert, and something your guests will talk about to their friends and neighbors. Some times the simplest desserts are the best. Just give me a double espresso and a slice of this cake, and I’m a happy boy~Chef Dennis...Heres his recipe; CANNOLI CREAM DREAM CAKE YELLOW CAKE INGREDIENTS; 2/3 cup Butter softened 1 -3/4 cups Sugar 2 Large Eggs 1 -1/2 tsp Vanilla 2 -1/2 cups All Purpose Flour 2 -1/2 tsp Baking Powder 1/2 tsp Salt 1- 1/4 cups Milk In your mixer cream the softened butter and sugar until it is light and fluffy. Add the eggs one at a time and mix well after each egg... Mix in the Vanilla In another bowl add the flour, salt and baking powder and blend together Add the 1/3 of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added... Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean. Allow cakes to cool completely before adding cannoli cream... CANNOLI CREAM INGREDIENTS ; 16 oz Ricotta Cheese 8 oz Marscapone Cheese 1 cup Superfine (powdered) Sugar Zest of one Lemon 1 Tbsp Vanilla 1 cup mini Chocolate Chips DIRECTIONS; Blend together ricotta and marscapone add in superfine sugar (if you can’t find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.) The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose... Add in lemon zest, vanilla and chocolate chips. Refrigerate for 2 hours if possible, before using as filling for the cake... Note...This is a cake that won’t make you crazy, you can do a lot to make it your own, add a little liquor to a simple syrup and brush it on the layers for some added flavor. For variations, try adding a different liquor to the filling instead of vanilla. Add 1/4 cocoa to the mixture along with Kahlua, for a chocolate filling. Add candied fruit to the filling... Just have fun with this simple cake, and make sure you have enough espresso in the house!
Posted on: Tue, 30 Dec 2014 13:19:38 +0000
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