Liqueur Flavored Desserts: Cannoli Cake Roll | Submitted By: Shirley

5 eggs, separated1 teaspoon vanilla extract1/2 cup white sugar, divided1/4 teaspoon cream of tartar1/4 teaspoon salt3/4 cup cake flour2 tablespoons orange liqueur1 tablespoon water1 tablespoon white sugarconfectioners' sugar for dusting1 1/4 cups ricotta cheese4 ounces cream cheese1/2 cup confectioners' sugar1/2 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/4 cup mini semi-sweet chocolate chips3/4 cup heavy whipping cream3 tablespoons confectioners' sugar2 tablespoons orange liqueur1/2 teaspoon vanilla extract1/4 cup chopped pistachio nuts1 tablespoon white sugar1 tablespoon mini semi-sweet chocolate chipsPreheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture. With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter. To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving. Amount Per Serving  Calories: 212 | Total Fat: 9.7g | Cholesterol: 31mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 212

Total Fat: 9.7gCholesterol: 31mgSodium: 128mgTotal Carbs: 23.7g    Dietary Fiber: 0.4gProtein: 6g VIEW DETAILED NUTRITION
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Reviewed on Aug. 3, 2007 by marianne    For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta. Was this review helpful? [ YES ]
49 users found this review helpful For dessert recipes that use ricotta, I have found that it's essential to have two things:... I would like to say that when I decided to made this cake, I was very excited. I had a feeling that it would turn out perfect after reading all the great reviews about it. But instead, I'm very disappointed. After I wrapped the cake in the towel, and waited for it to cool for exactly 1 hour, I gently unrolled it, and the middle of the cake stuck to the towel, which then made a hole in the cake. I did use confectioners sugar before inverting it onto the towel, so I don't know what the problem was with the cake sticking. And another thing was that the cannoli filling was not at all thick enough from sitting in the refrigerator by the time the cake had cooled for an hour. It should have sat in the fridge for at least a couple of hours. But, in the end, even when the cake did come out looking bad, I ripped the cake apart and put the pieces in dessert bowls, and poured the liquid cannoli filling on top. It did taste good, so that's why i gave it one star. Was this review helpful? [ YES ]
10 users found this review helpful I would like to say that when I decided to made this cake, I was very excited. I had a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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