Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
FANCY CANNOLI CAKE
Served at Joe’s Surprise 60th Birthday Party
An adaptation and compilation of various recipes by Kathie
Miller, for Joe’s birthday,
this recipe is time consuming, but makes a great specialty
2 ½ cups ricotta, drained overnight
6 Tbsp. confectioner’s sugar
¼ tsp. cinnamon
1-2 Tablespoon Amoretto liqueur (more to taste)
1-2 teaspoon orange zest
1/3 cup chopped maraschino cherries
¼ cup semi-sweet mini chocolate Chips
¼ cup chopped pistachios
Sponge cake ingredients:
7 Tablespoons All-purpose flour
7 Tablespoons Cake flour
1 Egg white
½ plus 2 Tablespoons Sugar
1 tsp. vanilla
¼ tsp. cream of tartar
1 tsp. almond extract
2 cups heavy cream
6 oz. milk chocolate, chopped
10 oz. bittersweet chocolate, chopped
Whipped Cream Topping (optional)
¾ cup whipping cream
3 Tablespoons Confectioner’s sugar
½ tsp. orange extract
½ tsp. vanilla
1 cup chopped pistachios
mini chocolate Chips
maraschino cherries with stems
PREPARATION RICOTTA FILLING:
Place ricotta, sugar, cinnamon, Amoretto, and orange
zest in food processor and puree until smooth. Transfer to a bowl, cover
tightly,and REFRIGERATE AT LEAST 2 HOURS OR OVERNIGHT.
Fold cherries, mini chocolate chips, and pistachios
into filling justbefore you are ready to assemble the cake.
(I recommend baking this ahead and freezing until ready
to assemble. While still partially frozen, slice in half to make
two layers. Although it looks small, this will make a large cake
Preheat oven to 425.
Butter an 8” round cake pan and line bottom with buttered
Sift flours together into a small bowl and set aside.
Put 1 whole egg and yolks of 3 eggs in the bowl of a standing
mixer, reserving whites in a separate bowl along
with the 1 additional egg white.
Add sugar, vanilla, and almond extract to yolks and beat
at medium speed until pale and fluffy, about
8 minutes. Set aside.
Beat egg whites on med.-low speed until frothy, about 2 minutes.
Add cream of tartar, increase to med-high and continue whisking
until soft peaks form, 2-3 minutes.
With a rubber spatula, carefully fold 1/3 of the whites into
yolk mixture, then fold in remaining whites.
Sift about ¼ of flour over egg mixture, then gently
fold in. Continue to sift and fold until all the flour is incorporated.
Pour into prepared pan and place in oven.
Lower heat to 325, and bake until golden, about 30 min.
Cool in pan 5 min., remove from pan, peel off parchment,
and cool on a wire rack.
(This will make enough to frost both top and
sides of cake. You may half the recipe if you want to frost only the sides
of the cake.)
Whipped Cream Topping (optional)
Heat cream in a medium saucepan and bring to a boil over
Remove from heat, add chocolate pieces, and set aside for
Whisk until smooth and set aside until thick enough
Place all ingredients in a small mixing bowl. With
mixer at high speed, beat until stiff peaks form. Refrigerate until
ready to use. Spread whipped cream over top of ganache, to frost
top of cake. Sprinkle top of cake with chopped pistachios, mini choc
chips, and whole maraschino cherries with stems.
Split cooled cake into 2 layers.
Place bottom layer on cake plate, then spread with half the
Place second layer on filling.
Frost sides with ganache, and press chopped pistachio nuts
onto sides, if desired.
Spread top with remaining ricotta filling.
Spread top with ganache.
Refrigerate at least 2 hours before serving.
Just before serving, top with whipped cream and garnish top
of cake with chopped pistachios, mini-chocolate chips, and whole
maraschino cherries with stems.