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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Cannoli Cake By Patti
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Cakesandfrostings - Cake Cannoli Cake By Patti Post by :globalw2 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2968

Click below to download : Cakesandfrostings - Cake Cannoli Cake By Patti (Format : PDF)

Cakesandfrostings - Cake Cannoli Cake By Patti

4 eggs
2/3 c. sugar
1 c. all-purpose flour
1/2 c. unsalted butter, melted and cooled
1/4 c. chopped semisweet chocolate chips

Ricotta filling:

2 c. part-skim ricotta cheese
3 Tbsp. sugar
1 1/2 tsp. vanilla
1 c. whipping cream, whipped
1 c. semisweet mini-chocolate chips

Whipped cream frosting:

2 c. whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

In large bowl, beat eggs and sugar on medium speed until thick, about 5 minutes. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake at 350 degrees for 40 minutes or until cake feels firm when touched in center.

Cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Cut cake in half horizontally using sharp, serrated knife.

Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with 1/3 ricotta filling (see below). Repeat procedure, ending with cake layer.

No sooner than 6 hours before serving cake, frost sides and top of cake with frosting. Refrigerate until serving time.

To make ricotta filling: In large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about 3 minutes. Fold in whipped cream and chocolate chips.

To make whipped cream frosting: In large bowl, beat cream on high speed to soft peaks. Add sugar and vanilla; beat just enough to combine.

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1 container low-fat ricotta cheese (15-oz.) 1/2 cup powdered sugar 1 envelope Knox unflavored gelatin 1 teaspoon almond extract 1 cup vanilla yogurt 1/2 cup mini chocolate chips 22 squares Low-Fat Honey Maid Graham crackers Place ricotta cheese, sugar and extract in food processor; process until smooth. Sprinkle gelatin over 1/4 cup cold water; let stand 1 to 2 minutes. Over low heat dissolve gelatin completely. Pour gelatin into ricotta mixture while the processor motor is running. Fold in yogurt and 1/3 cup chocolate chips and let mixture set slightly. Spread 1 tablespoon cannoli cream on each of the graham crackers.
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3 pound container fresh ricotta 1 teaspoon vanilla extract 3/4 cup sugar(super fine sugar is best) 6 ounces mini choc. chips 3 pkgs lady fingers Mix with electric mixer 10-20 minutes (until smooth and creamy) Then mix in with spoon 6 ounces mini chocolate chips (optional: citron, chopped nuts - she didn't use either) Line spring form pan with lady fingers flat side up and stand up around side of pan. Fill with 1/2 of mixture, then another layer of lady fingers. Pour remaining mixture on top of lady fingers. Decorate with leftover lady fingers and cherries. Refrigerate for the day
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