I have been waiting for a reason to finally make a cannoli cake, and what better time of year to do so than Christmas?! I know, I know, I’m a little behind on finally posting this. But between the numerous family functions we’ve had and getting the flu for a week, I will use that as an excuse for my general lackadaisical mentality about blogging.
I hope everyone had a great holiday season! Ours was pretty low-key, keeping it small this year with some family that came over to our house. I got some pretty amazing gifts which I have to gawk about, because most have to do with my baking hobby! First off, my parents got me a Macro Zuiko Lens for my DSLR which will make my food photography experience that much better. I have to say, it really makes the pictures that much more appetizing! On top of that, they also got me a Kitchen Aid Ice Cream Maker attachment; This is something I have wanted for quite a while now! So you can expect many ice cream recipes and a review once I decide to whip some up. The other major gift, which I was definitely not expect was a Kitchen Aid Pasta Press attachment that my brothers got me! I’m so overwhelmed with my new toys but so excited to give all of these things a try!
My family is big on cooking, from the start of antipasto to the end with my dessert(s) is a whole process. Everyone always contributes, some bringing their signature dishes to the table. My uncle made his delicious fennel with sausage pasta and my dad made a leg of lamb, beautiful enough to be featured in Cooks magazine. And of course, this cake made its appearance at the end of our smorgasbord of food.
First off, I can’t even express how delicious this mascarpone frosting was. I would make this just to compliment some strawberries as a simplistic dessert. The best part of this cake was it wasn’t too sweet, which is always a major factor in the success of a dessert in my house. It’s a wonderful alternative to buying a box of massed produced pastries from the bakery and will impress everyone with its delicious flavor combination!
Yields: 12 servings
- 1 batch of Yellow Butter Cake
- 1 carton (16 oz) ricotta cheese
- 1/2 cup confectioners sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon rum extract or dark rum
- 1 teaspoon vanilla extract
- 2 oz semisweet chocolate, finely chopped OR mini chocolate chips
- 2 cartons (8 oz each) mascarpone cheese
- 1 cup powdered sugar, sifted
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
- 1 cup almonds, sliced
- Prepare and bake cake accordingly, cool for 10 minutes before removing from pants to wire racks and cool completely.
- In a large bowl, combine the ricotta cheese, confectioners sugar, cinnamon and extract; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners sugar, extracts on medium speed, gradually add in the milk until the mixture is thick and creamy (all of the milk may not be used).
- Place one cake layer on a serving plate; spread the filling 1/2-inch from the edge of the cake. Top with the second cake layer. Frost the sides and top of the cake with the marscapone frosting. NOTE: this frosting is decently thin but will frost the cake evenly. Work slowly, only frosting small sections at a time. If you have extra frosting left over, use a 1M top to create a border along the top of the cake.
- Press the almonds into the sides of the cake (I omitted this part due to my fathers dietary needs and replaced the almonds for more chocolate chips 😉 ). Sprinkle chocolate chips over the top. Refrigerate until serving.