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Cannoli Cake
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Cannoli Cake

Cannoli Cake

Inspired by a classic Italian dessert, vanilla sponge cake is frosted with amaretto ricotta frosting and topped with pistachios and chocolate chips. 

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30 min
Prep Time
1 hr 45 min
Total Time
12
servings

Ingredients

Cake

Powdered sugar

6 large Land O Lakes® Eggs, separated

1 cup granulated sugar, divided

1/4 cup Land O Lakes® Extra Creamy Butter, melted, cooled

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

Ricotta Frosting

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

Topping

2 tablespoons mini semi-sweet chocolate chips

2 tablespoons chopped pistachios

How to make

  1. STEP 1

    Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.

  2. STEP 2

    Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.

  3. STEP 3

    Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup granulated sugar, until glossy and stiff peaks form. Set aside.

  4. STEP 4

    Combine egg yolks, remaining 3/4 cup granulated sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon 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.

  5. STEP 5

    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.

  6. STEP 6

    Meanwhile, combine ricotta, mascarpone and cream cheese, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.

  7. STEP 7

    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.

Tip #1

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 those you have already separated. 

Nutrition (1 serving)

350 Calories
19 Fat (g)
140 Cholesterol (mg)
300 Sodium (mg)
34 Carbohydrates (g)
0 Dietary Fiber
10 Protein (g)
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