Christmas Cannoli Cake

By kmad

Sweet cannoli cake! Sponge cake rolled with sweet ricotta filling will be the hit at any Christmas party. Make it ahead to keep your party day stress-free!

Ingredients

• SPONGE CAKE ROLL:
• 4 large eggs, room temperature
• 2 ⁄3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ⁄3 cup flour
• 1 tablespoon orange zest, freshly grated
• Confectioners’ sugar for dusting
• CANNOLI FILLING:
• 1 (16-ounces) tub 73% or 75% moisture ricotta cheese
• 3 tablespoons orange liqueur (such as Grand Marnier, Triple Sec or Strega)
• 1 ⁄4 cup granulated sugar
• 1 ⁄2 cup heavy (whipping) cream
• 1 ⁄2 cup mixed candied fruit, coarsely chopped
• 1 1⁄2 ounces dark or bittersweet chocolate, coarsely grated
• Decoration: sweetened whipped cream, melted chocolate and chopped mixed candied fruit.

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350°F.

Coat bottom and sides of a 15 1⁄2 × 10 1⁄2-inch rimmed baking sheet with nonstick spray. Line with wax paper; spray paper.

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.

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.

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.

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.

To assemble:

Unroll cake. Spread evenly with ricotta and cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible, decorate and serve, or cover and refrigerate up to 2 days.

To decorate:

Garnish with whipped cream, melted chocolate and candied fruit. Refrigerate 4 hours before serving. Slice with a serrated knife.