I married a Chicago boy. He introduced me to Cannoli’s on a visit to Chicago a few months after we got married. Â They looked delicious sitting there in that display case, and I was excited to taste one. Unfortunately, Â the place he took me to didn’t make very tasty cannoli’s, and he felt pretty bad that my first experience with them wasn’t a pleasant one. Â He assured me that GOOD Cannoli’s were delicious, and that I had to give them another try. Â Eventually I did…but only after I got over the shock of sweet ,watery ricotta cheese with chocolate chips. Â When I finally had a good Cannoli though…they were delicious and I was hooked! Â Fluffy ricotta, with a hint of orange and chocolate then the salty buttery crunch of pistachios. YUM!!!
Fast forward several years, and my friend Rebecca fell in love with a New Yorker, who just happens to be Italian. When they decided to get married, I had the privilege of making their wedding cakes. Â Wayne had a special request for the groom’s cakes though…he wanted Cannoli CAKES! Â So, I had to come up with a recipe that would be approved by an Italian New Yorker. I was nervous. Â Thankfully I had my own Chicago boy to help me get it just right, and let’s just say Wayne was pleased! Â I made 3 of them for his wedding.
A few years and 2 kiddos later, Wayne and Rebecca recently came down for a visit. Â Naturally, I took this opportunity to teach the Caking Kids how to make Cannoli cake. Â It was enjoyed by all…especially their little boy, Zeke. Â He loved his “Noli Cake”.
A tender and delicious Butter cake with an orange liquor simple syrup, filled with a delicious ricotta filling, and topped with either pistachios or mini chocolate chips. Â Both are equally delicious, and we know you’ll love it!!
Now get in the kitchen and make some sweet memories with the ones you love. Pass down some traditions with the little ones, and put a smile on their faces!
‘Caking Mom and Caking Kids
| Prep Time | approx. 15 mins |
| Cook Time | approx. 30-35 mins |
| Servings |
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- 2 Sticks Softened Butter
- 3 Cups granulated sugar
- 3 Large Eggs Room Temp
- 3.5 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Tablespoon Baking Powder
- 1.5 Cups Full Fat Buttermilk
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup Full fat Ricotta Cheese
- 16 Ounces Mascarpone Cheese
- Zest of two Large Oranges
- 1/4 Teaspoon Cinnamon (more to taste)
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Granulated Sugar (more to taste)
- 1/4 Cup Grand Marnier or Orange Liquor
- 1/2 Cup granulated sugar
- 1/4 Cup Water
Ingredients
Butter Cake
Ricotta Filling
Grand Marnier Simple Syrup
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- Preheat oven to 350 Degrees. Prepare 2-9 Inch round cake pans with a nonstick spray and line the bottom with parchment paper.
- Cream Butter and Sugar together in the bowl of a stand mixer. Cream until light in color and fluffy. While this is creaming, combine your flour, salt and baking powder in a separate bowl and put to the side.
- Add the eggs to the butter and sugar mixture one at a time, mixing well and scraping down the bowl between each addition.
- Combine the Buttermilk and Vanilla in a measuring cup. Then with the mixer on low, alternately add the flour and buttermilk to the batter mixture about a cup at a time of the flour and half a cup of buttermilk at a time. Make sure to begin and end with the flour.
- Evenly pour batter into the previously prepared cake pans and bake until a toothpick inserted in the center comes out clean-about 30-35 mins. Remove from oven, carefully de-pan the cakes and cool completely.
- Place all ingredients in the bowl of a food processor and pulse all ingredients together until creamy.
- In a saucepan cook the sugar and water together until the sugar is fully dissolved. Remove from heat and add Grand Marnier. Let Cool.
- Torte the cake layers and brush or spoon on Simple syrup, then add about a cup of Ricotta Filling, and sprinkle with either chopped pistachios or mini chocolate chips. Continue layering in this manner until the cake is stacked. Chill the cake, and then frost the cake with our Vanilla Buttercream Recipe and sprinkle the cake with pistachios or mini chocolate chips. ENJOY!!!
| Servings |
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- 2 Pounds Softened Butter
- 4.2 Ounces Pasteurized Egg Whites
- 1.5 Pounds Sifted Powdered Sugar
- 1 Tablespoon Pure Vanilla Extract
Ingredients
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- In the bowl of your stand mixer, weigh out egg whites. Weigh and sift powdered sugar. Add the sifted powdered sugar to the egg whites. With the paddle attachment, mix on medium to high speed for 5 minutes.
- Slowly add in butter in small chunks. Once Fully incorporated add the Vanilla Extract and combine thoroughly. ENJOY!
