Leave the Gun, Take the Cannoli Cake

Name: Leave the Gun, Take the Cannoli Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 9 -10 inch cake
Ingredients: 6 eggs, large, separated; 1 egg yolk, large; 1/8 teaspoon salt; 1 cup sugar; 1/3 cup sugar; 1 cup flour, all-purpose; 1 tablespoon baking powder; 1 teaspoon almond extract; 2 teaspoons vanilla extract; 2 tablespoons water, cold; 1 orange, zest of; 4 ounces cream cheese, softened; 8 ounces ricotta cheese; 2 tablespoons nutella; 1 teaspoon Grand Marnier (optional); 1 teaspoon Frangelico (optional); 1 cup confectioners' sugar; 1/4 cup extra dark chocolate, grated

Submitted by Busters friend

"It's that good! Adapted from the June 2007 issue of Canadian House & Home magazine via Cream Puffs in Venice. Thank you Cream Puff!"

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Ready In:: 1hr
Ingredients:: 18
Yields:: 1 9 -10 inch cake

ingredients

Ingredients for cake
6 eggs, large, separated
1 egg yolk, large
¹⁄₈ teaspoon salt
1 cup sugar
¹⁄₃ cup sugar
1 cup flour, all-purpose
1 tablespoon baking powder
1 teaspoon almond extract
2 teaspoons vanilla extract
2 tablespoons water, cold
1 orange, zest of
Ingredients for filling
4 ounces cream cheese, softened
8 ounces ricotta cheese
2 tablespoons nutella
1 teaspoon Grand Marnier (optional)
1 teaspoon Frangelico (optional)
1 cup confectioners' sugar
¹⁄₄ cup extra dark chocolate, grated

directions

Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
Place the egg whites in the bowl of a stand mixer and add the 1/8 teaspoon of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside.
In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.
Gently fold in the egg whites until you have a well mixed batter.
Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.
Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.
Carefully divide the cake into two equal layers. Dental floss is a great cutting tool to do this - works better than the thinnest knife for me.
Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filling. Top the filling with the second layer of the cake and refrigerate until ready to serve.
Just before serving, dust the cake with icing sugar.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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