Recipe: Sicilian Cannoli Cake

I'm sorry couldn't find the one from Better Homes and Gardens..but here is an authentic recipe from a chef's collection it was given to him in 1940 and he says.."I can still taste that incredible piece of cake - golden sponge lightly brushed with rum, filled with a magnificent cannoli and iced with Italian meringue."
Hope this helps!!

SICILIAN CANNOLI CAKE

The Cake:
Preheat oven to 375 F (190 C)
8 large eggs
1 1/4 cups sugar
1 3/4 cups flour (sift as you use it)
3 tablespoons melted butter

In a double-boiler, mix together the sugar and eggs. With your electric beater on a low speed, whip until the mixture reaches a temperature about 100 degrees F. Remove from the heat and turn beater to high speed. Whip until the mixture cools. (It will at least double in volume.)

Slowly fold in the sifted floor, about a quarter of a cup at a time, adding the melted butter at the end. Pour batter in a buttered and parchment-lined (waxed paper will work) 10-inch cake pan, and bake for about 30 to 40 minutes, until a skewer inserted into the center of the cake comes out clean.

Invert the cake on the cooling rack, and gently lift off the paper. When the cake has cooled, cut it in three layers, brush the orange rum mixture gently across each layer, and add the cannoli filling, replacing the layers back in the pan one on top of the other to hold their shape.

Refrigerate for two hours, remove from the pan and decorate with the Italian meringue.

Orange Rum Mixture:
1 navel orange, sliced thin
2 cups sugar
1 cup water
1 cup dark rum

Mix the sugar, water and orange together in a sauce pan, bring to a boil for about 10 to 15 minutes, remove from the heat and add the rum.

Cannoli Filling:
2 pounds ricotta cheese
3 cups confectioner's sugar
1/4 cup chopped pistachios
1/4 cup candied peel (I use the orange slices boiled in the sugar water)
1/4 scaped bittersweet chocolate
2 tablespoons sweet marsala (or Madeira) wine

Let the ricotta sit overnight in a strainer over a bowl to leach out the excess liquid. Mix the sugar and the ricotta until smooth, then add the other ingredients.

Place the top layer of the cake back into the pan upside down, brush with the orange rum, add the filling. Then add the second layer the same way, and finally the last layer. Let the cake refrigerate for two hours, invert the cake onto a plate and decorate.

Italian Meringue:
1 1/4 cups super-fine sugar
1/3 cup water
2/3 cup egg whites
1 1/2 pounds of sweet soft butter softened to room temperature
2 tablespoons of the orange rum liquid

This recipe will yield enough icing not only to ice the cake but to decorate it as well. For a small wedding, it should produce 20 slices. Add some freshly cut flowers to the top and you'll have an extraordinary cake for any occasion.

Add the water and one cup of the sugar to a sauce pan and slowly bring to a boil, until it reaches the soft ball stage - about 250 F. on a candy thermometer. Beat the egg whites with the quarter cup of sugar until they are stiff meringue, and slowly, while still whipping at high speed, add the hot sugar-water mixture.

Continue to whip until the mixture is completely cooled. Then add the softened butter about a tablespoon at a time, followed by the orange rum liquid.

Recipe from James Haller