Recipe: Cannoli Cake

I found some recipes browing the rec.food newsgroups that sound very good! The first I'll post is a Cannoli Cake recipe.

Happy Baking!

Betsy

From: tranch (tranch@ibm.net)
Newsgroups: rec.food.recipes

Cannoli Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- separate out yolks
1 cup sugar -- divided
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 teaspoons vanilla extract -- divided
2 large oranges
2 tablespoons orange flavored liqueur -- * see note
2 pounds ricotta cheese -- * see note
8 oz cream cheese -- softened
3 3/4 cups confectioner's sugar -- divided
1/2 cup semisweet chocolate chips -- divided
3 tablespoons butter -- softened
3 tablespoons milk
2 cups heavy cream

Early in the day or a day ahead.
Preheat oven to 375 degrees and lightly grease a 10 X 3 inch springform
pan. In a large mixer bowl, at high speed, beat egg whites until soft pears
form. Gradually add in 1/2 cup sugar, beating until sugar is completely
dissolved and stiff peaks form. In another bowl beat egg yolks, flour,
baking powder, salt, remaining 1/2 cup sugar, 1 teaspoon vanilla extract and
2 tablespoons water until well blended. Gently fold egg yolk mixture into
egg white mixture and spoon into prepared springform pan. bake for 30 - 35
minutes, or until cake is golden and top springs back when lightly touched
with a finger. Invert cakepan on wire rack and cool cake completely.
Zest oranges until you have 2 teaspoons. Set aside. Juice oranges to
measure 1/3 cup juice, stir orange flavored liqueur, if using, into juice
and set aside. In a large mixer bowl, at low speed, combine ricotta, cream
cheese, orange zest, 1 cup confectioner's sugar and 1 teaspoon vanilla
extract until smooth. Stir in 1/4 cup semisweet chocolate pieces. Gently
loosen cake from the pan and, with a serrated knife, slice in half
horizontally. Brush orange juice mixture over both cut halves of the cake,
then place 1 half of the cake, cut side up, onto a plate. Spoon ricotta
filling onto cake then cover with remaining half.

In a large mixer bowl, at high speed, beat heavy cream until soft peaks
form. In a small bowl combine butter, milk, remaining 1 3/4 cups
confectioner's sugar and remaining 3/4 teaspoon vanilla extract and blend
until smooth, adding more milk, if necessary, until frosting an easy
spreading consistency. Fold frosting mixture into whipped cream and spread
over top and sides of cake. In a small sauce pan melt remaining 1/4 cup
semisweet chocolate pieces and spoon into a small decorating bag, or into a
paper cone with tip cut to make a 1/8" diameter hold. Pipe chocolate on top
of cake in a spiral starting from the center moving out to the edges of the
cake. Working quickly before chocolate hardens, take a toothpick, or the tip
of a small knife, and draw spokes about 1 1/2 inches apart. Refrigerate for
3 hours to overnight before serving.
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NOTES : *NOTE - Optional Orange Flavored liqueur - If not using increase
orange juice to 1/2 cup
*NOTE - Ricotta Cheese - Allow ricotta to drain in a colander for two hours
before using.