Cannoli Cake

Happy Holidays! Are you in the throes of holiday baking and eating your way through more sweets than you would like to admit? Well, today I am bringing you a cake that you would be a nice addition to your holiday dessert table and to be honest is my favorite cake flavor… A Cannoli Cake! And it doesn’t skimp on the flavors and ingredients of the delicious handheld dessert… Ricotta and chocolate chips.

The cake itself is made with a French Vanilla box mix (I used a Duncan Hines mix) and the cannoli flavors comes from the filling made with ricotta cheese, cinnamon, three different extracts, confectioners’ sugar and of course chocolate chips. It’s all topped off with a mascarpone cheese frosting and sliced almonds and mini chocolate chips are used to decorate it. It sounds like a lot, but, trust me it’s not. All of the flavors/ingredients work well together and you won’t feel guilty for enjoying a slice because it’s just so good!

Cannoli Cake

Ingredients:

1 package French Vanilla Cake Mix, plus additional ingredients to prepare per packaging

Filling:

2 cups ricotta cheese

1/2 cup confectioners’ sugar

2 teaspoons cinnamon

1 teaspoon almond extract

1 teaspoon rum extract

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

Frosting:

2 8oz. packages mascarpone cheese, at room temperature

3/4 cup confectioners’ sugar

2 teaspoons almond extract

1 teaspoon vanilla extract

2 tablespoons whole milk

1 cup sliced almonds

mini chocolate chips, for top of cake

Directions:

Prepare and bake cake mix per package directions using two 8-inch round baking pans sprayed with baking spray. Cool in pans for 10 minutes and then transfer to wire racks to cool completely.

Make the filling: In a large bowl fold together the ricotta cheese, confectioners’ sugar, cinnamon, and all extracts until well incorporated. Stir in the chocolate chips. Set aside.

Make the frosting: In another large bowl, using a hand mixer on medium speed, beat the mascarpone cheese, confectioners’ sugar, almond & vanilla extracts and milk until creamy.

Place one of the cake layers on a cake board or serving plate and spread 1 cup of the filling over it. Top with the other cake layer and spread the remaining frosting over the top of the cake within 1inch of the edge. Frost the sides and top edge of the cake with the frosting.

Press the almonds on the sides of the cake and the chocolate chips around the edge of the top of the cake.

Refrigerate until ready to serve.

Recipe from Taste of Home

Lemon Mascarpone Crepe Cake

I’ve been wanting to make this Lemon Mascarpone Crepe Cake for over a year now. Somehow it just got away from me last summer and it almost did the same this summer. I truly feel the flavors of this cake are ideal for the summer months. This isn’t my first crepe cake though, last fall I made a Chocolate-Pumpkin Crepe Cake which was quite delish.

Unfortunately this crepe cake wasn’t a hit amongst my friends who tried it. Not because of the taste but because they weren’t keen on the crepes. They agreed that the lemon curd cream filling between the crepes was good but the crepes themselves not so great. Not so much the flavor, but, the texture. Which I can completely understand. Eating a cake of crepes is nothing like eating a fluffy moist cake. I myself enjoyed it, but, I’m a texture person. In other words, I like sprinkles on my ice cream, nuts in brownies and cookies and so forth. Oh well… You can’t always bake something that everyone will rave about.

One thing I have to point out… This very apropos cake stand I used for this cake. It has a glass lemon as the stem between the base and the plate. I got it from a dear friend’s mom a few days before I made this cake and it made making this cake a little more fun!

 

Lemon Mascarpone Crepe Cake

Ingredients:

Lemon Curd*:

6 tablespoons unsalted butter, at room temperature

3/4 cups sugar

1 large egg

3 large egg yolks

3/4 cup freshly squeezed lemon juice, from 5 to 6 lemons

 

Crepes:

1 3/4 cup whole milk

4 large eggs

1/2 stick unsalted butter, melted and cooled

1 cup flour

6 tablespoons finely ground cornmeal

1 teaspoon sugar

1/2 teaspoon salt

An additional 3 tablespoons of butter to cook the Crepes

 

Assembly:

2 1/2 cups heavy cream

6 tablespoons confectioners’ sugar

5 ounces mascarpone cheese

1 teaspoon pure vanilla extract

Crushed amaretti cookies, for garnish (optional)**

 

*If you opt to use store bought lemon curd, you will need 1 cup.

**I used Stella D’oro Breakfast Treats

 

Directions:

Lemon Curd: Beat together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and add the whole egg. Once well combined, gradually add in the egg yolks, then the lemon juice. The mixture may appear curdles. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 6 minutes. Transfer to a bowl and place a piece of plastic wrap directly on the surface and refrigerate until cool. You can keep the lemon curd in the refrigerator up to 1 week.

Crepes: Combine all of the ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight. Once the batter is cold, stir it the batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch skillet over medium heat. Pour about 1 ounce of batter on the skillet and tilt it to even distribute the batter. Cook until the edges on the crepe turn golden and then carefully flip and cook until just set. Transfer to a paper towel lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner. Mix the batter between each crepe. Stack the crepes on top of one another and let cool for 30 minutes. You will have between 16-20 crepes.

Assembly: Beat 1 1/4 cups heavy cream with 3 tablespoons of confectioners’ sugar until soft peaks form. Fold a third of the whipped cream into the lemon curd with a rubber spatula until combined. Then fold the cream-curd mixture into the remaining whipped cream until completely combined.

Place 1 crepe on the center of a cake stand and spread 3 tablespoons of the curd mixture evenly over the crepe. Repeat layering with remaining crepes and curd mixture, ending with a crepe.

Whisk together the remaining cream and confectioners’ sugar with the mascarpone and vanilla extract until soft peaks form. Spread the mascarpone cream on the top and the sides of the cake. Refrigerate until set, about 2 hours. Let stand at room temperature for 30 minutes and garnish with crushed cookies before serving.

Recipe from Martha Stewart

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