Inspired by a classic Italian dessert, vanilla sponge cake is frosted with amaretto ricotta frosting and is topped with pistachios and chocolate chips.
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6 large Land O Lakes® Eggs, separated
1 cup sugar
1/4 cup Land O Lakes® European Style Butter, melted, cooled
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
16 ounces ricotta cheese, drained
4 ounces mascarpone cheese, softened
2 ounces (1/4 cup) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons Land O Lakes® Heavy Whipping Cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons amaretto liqueur
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons chopped pistachios
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
Place egg whites in medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, vanilla, and salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel, remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
Meanwhile, combine cheeses, 1/2 cup powdered sugar, whipping cream, vanilla, and salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.
Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.
Explore reviews fromour online community
Yum! I made this for my husband's birthday and it was just perfect. The frosting is basically cannoli filling, and very flavorful. I baked the cake and made the frosting in the morning before work, and the frosting's flavors really developed in the fridge where it sat all day, while the cake cooled. We didn't have amoretto so I used some almond extract instead. I am allergic to pistachios, so I toasted sliced almonds and used those instead. The cake itself is a lovely sponge, and balanced the cream well. My jelly roll pan is a little under 15x10 inches, so I had to bake the cake for 14 minutes, total. All told, it took 50 minutes to bake the cake and mix the frosting, then another 10 to fill and decorate - very easy. Cooling was the longest par, so plan ahead.
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