Cannoli Cakes
Cannoli Cakes
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| Yield: | 12 small cannoli cakes |
Ingredients
Cannoli Cake
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup orange liqueur (such as Triple Sec) for brushing
Ricotta Topping
- 1 cup ricotta cheese
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla
- pinch of salt
- 1 cup whipping cream, whipped and chilled
- 1 cup semisweet mini chocolate chips
- 1/2 cup finely chopped salted pistachios
Directions
Preheat oven to 350°F. Arrange 12 mini paper brioche pans on a parchment lined baking sheet, and spritz the pans with cooking spray. If you are not using paper brioche pans, you may use a 12 cup muffin tin.
Beat the eggs, sugar and salt on medium high speed for 5 minutes until thick. Gently fold in the melted, cooled butter and flour until no lumps remain. Divide the batter evenly among the pans.
Bake for 15-18 minutes until lightly golden brown on the edges and a cake tester inserted into the center comes out clean. Remove from the oven, cool completely. If using a muffin tin, remove the cakes to a wire rack to cool, don't leave them in the pan as they will steam and get soggy.
Gently brush each cake with some of the orange liqueur and repeat until all liqueur is used up. Set the cakes aside while you prepare the filling.
Combine the ricotta, sugar, vanilla and salt in a medium mixing bowl until smooth. Fold in the whipped cream, mini chocolate chips and chopped pistachios until evenly incorporated.
Using a cookie or muffin scoop or large spoon, evenly divide the ricotta filling over the 12 cakes. Place on a tray and refrigerate for 20-30 minutes before serving. Store leftovers in the fridge for up to 3 days.
Reviews
10/31/2010- I found this to be a tender, moist, yummy cake, and the topping also was delicious. I am very mad at myself for forgetting to brush the tops of the cakes with Grand Marnier, but they were still very tasty! I used KAF Pastry Blend Flour, Vanilla Bean Paste and a good Italian ricotta not available in local grocery stores. Maybe those products made the difference.
04/12/2010- I am from Baltimore and if you've ever been in Baltimore and had a Vaccaro's cannoli, you'd know they're hard to top. I saw wanted to give it a try. Honestly, it's only eh. The cake was way too dense for my liking and had an egg taste. The cannoli topping seemed like something was missing. I used low fat ricotta cheese, so that might be it, but I haven't made cannoli filling enough to really know what it needs. If you're not from Baltimore and never really tried a cannoli, this could be a good start for you.
- 04/05/2010
- the filling is wonderful and like a real cannoli, however it does need at least citrus zest to make it authentic enough. The cake was not tender and didn't really do anything for the cannoli topping. The crunch of a fresh filled cannoli shell is missing. I really did try but my Italian family barked at me for not using shells.
Thank you for helping us make this "cannoli look-alike" taste more like the real version. This recipe may not meet the standards of your family, but it helpful to those who have a cannoli craving and are not able to fry. Irene @ KAF
