Incredible cannoli cake


Recipe may contain gluten, milk, egg, wheat and lactose.

Holy cannoli! Pay homage to the classic Italian treat and bake this towering stack of choc chip brown butter cake stuffed with ricotta cream.

18 Ingredients

  • 375g (2 1/2 cups) plain flour

  • 1 tbsp baking powder

  • 1 tsp bicarbonate of soda

  • 1 tsp salt

  • 400g (2 cups, firmly packed) brown sugar

  • 170g unsalted butter, melted

  • 3 eggs

  • 1 tbsp vanilla extract

  • 375ml (1 1/2 cups) buttermilk

  • 2 x 180g packet dark chocolate, coarsely chopped

  • 8 mini unfilled cannoli shells

  • 2 x 80g packet pistachio kernels, coarsely chopped
  • ricotta cream

  • 240g (1 cup) fresh ricotta

  • 100g cream cheese, at room temperature

  • 1 small orange, juiced

  • 1 tsp vanilla extract

  • 230g (1 1/2 cups) pure icing sugar, sifted, plus extra, to dust

  • 500ml (2 cups) thickened cream

6 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease three 18cm round cake pans. Line each base and side with baking paper.

  • Step 2

    Sift flour

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    (375g (2 1/2 cups) plain flour), baking powder (1 tbsp baking powder), bicarb (1 tsp bicarbonate of soda) and salt (1 tsp salt) into a bowl. Combine sugar (400g (2 cups, firmly packed) brown sugar) and butter (170g unsalted butter, melted) in a large bowl. Stir in eggs (3 eggs) and vanilla (1 tbsp vanilla extract) until well combined. Gently fold the flour mixture and buttermilk (375ml (1 1/2 cups) buttermilk), in alternating batches, into the egg mixture until just combined. Gently fold in 140g (1 cup) chocolate until combined. Divide evenly among prepared pans. Bake for 30-40 minutes or until a skewer inserted in the centres comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

  • Step 3

    Place 175g (11/4 cup) chocolate in a microwave-safe bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Line 2 baking trays with baking paper. Dip ends of 4 cannoli shells into chocolate, allowing excess to drip off. Place on 1 prepared tray. Place in fridge for 10 minutes to set.

  • Step 4

    Place the pistachio (2 x 80g packet pistachio kernels, coarsely chopped) on the remaining prepared tray. Use a serrated knife to trim the top off each cake to flatten. Use a palette knife or flat-bladed knife to spread a thin layer of melted chocolate around side of 1 cake. Roll edge in pistachio to coat. Gently press pistachio into any gaps to fill. Transfer cake to wire rack to set. Repeat with remaining cakes. Spread the cut surface of 1 cake with a thin layer of chocolate. Sprinkle with pistachio and press gently to secure the nuts. Set aside.

  • Step 5

    To make the ricotta (240g (1 cup) fresh ricotta) cream, place ricotta and cream cheese (100g cream cheese, at room temperature) in a large bowl. Use electric beaters to beat until smooth. Add the orange (1 small orange, juiced) juice, vanilla (1 tsp vanilla extract) and icing sugar (230g (1 1/2 cups) pure icing sugar, sifted, plus extra, to dust). Beat until well combined and smooth. Use clean beaters to beat cream (500ml (2 cups) thickened cream) in a bowl until firm peaks form. Gently fold cream into ricotta mixture, in 3 batches, until well combined. Transfer 2 cups of ricotta mixture to a piping bag fitted with a fluted nozzle.

  • Step 6

    Finely chop remaining chocolate. Reserve the pistachio-topped cake. Place 1 remaining cake, cut-side up, on a serving plate. Top with half the remaining ricotta mixture, half the chopped chocolate and half the pistachio. Repeat with remaining cake, ricotta cream, chocolate and pistachio. Top with the reserved cake. Pipe ricotta cream into the cannoli shells. Pipe rosettes of remaining ricotta cream around top edge of the cake. Top with cannoli to decorate.

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