Carlo's XMAS EVE Celebrations | Cake Boss

Christmas Cannoli Cake

Sponge Cake Roll
granulated sugar
vanilla extract
tbsp. flour
freshly grated Orange Zest
Confectioners’ sugar for dusting
Cannoli Filling
tub 73% or 75% moisture ricotta cheese (we used BelGioioso; see Note)
3 tbsp. orange liqueur (such as Grand Marnier, Triple Sec or Strega)
1/4 c. granulated sugar
1/2 c. heavy (whipping) cream
1/2 c. coarsely chopped mixed candied fruit
1 1/2 oz. dark or bittersweet chocolate
Decoration: sweetened whipped cream, melted chocolate and chopped mixed candied fruit
  1. Heat oven to 350°F. Coat bottom and sides of a 1 51⁄2 x 10 1⁄2-in. rimmed baking sheet with nonstick spray. Line with wax paper; spray paper
  2. Cake Roll: Beat eggs and sugar in a large bowl with mixer on high speed 5 to 6 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; add orange zest. Fold in gently with a rubber spatula just until blended. Spread in prepared pan
  3. Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes, or until pan can be handled without potholders
  4. Meanwhile, lay a smooth kitchen towel on work surface. Sift confectioners' sugar over towel. Invert cake on towel, remove pan and peel off wax paper. Roll up cake and towel from a narrow end of cake. Cool completely on rack
  5. Filling: Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream
  6. Unroll cake; spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible, decorate and serve, or cover and refrigerate up to 2 days
  7. To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. Refrigerate until serving.

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Date: 01.12.2018, 09:48 / Views: 62482