Italian Cannoli Cream Cake

Ingredients

Ricotta Cake:
11 tablespoons unsalted butter, at room temperature

1 cup granulated sugar

4 large eggs, at room temperature

1 cup whole milk ricotta

2 tablespoons Greek yogurt or sour cream

1 teaspoon pure vanilla extract

½ teaspoon grated lemon zest

1¼ cups all-purpose flour, plus extra for the pan

1 tablespoon baking powder

1 teaspoon kosher salt

½ cup mini chocolate chips

Ricotta Whipped Cream:

2 cups heavy whipping cream

1 cup whole milk ricotta cheese

3 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1 pinch salt

Cannoli Topping:

1 1/3 cups all-purpose flour

2 tablespoons granulated sugar, plus more for decoration

1/2 tablespoon cocoa powder

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1 large egg

3 tablespoons white or rose wine

2 tablespoons butter, softened

¼ cup roasted pistachios, chopped for decoration

To make the cake:

Preheat the oven to 375 degrees. Spray a 9-inch round springform pan with nonstick spray. Sprinkle with flour and turn to coat the bottom and sides of the pan. Tap out any excess flour.

Combine the wet ingredients – In a large bowl, add the butter and sugar. Use a handheld electric mixer or a stand mixer fitted with the paddle attachment to beat on medium speed for 3 minutes, until fluffy and lighter in color. Scrape down the bowl with a rubber spatula as needed. Add the eggs, one at a time, mixing after each until incorporated. Add the ricotta, yogurt, vanilla, and lemon zest. Mix until combined. The texture may look lumpy thanks to the ricotta cheese – don’t stress!

Combine the dry ingredients - In a small bowl, whisk together the flour, baking powder, and salt. Add half the flour mixture into the bowl and fold to incorporate. Add the remaining flour mixture and repeat until combined. Gently fold in the chocolate chips. Scrape the cake batter into the prepared pan. Use an offset spatula to smooth the top. Bake for about 35 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean. Allow the cake to cool on a baking rack for 15 minutes before removing the outer ring of the pan. Then allow the cake to cool completely before topping. I like to bake this cake the night before so it can cool while I rest!

To make the Ricotta Whipped Cream:

If possible, place a large mixing bowl and the beaters/whisk attachment of your electric mixer into the refrigerator to chill for a few minutes. Cold tools ensure that your cream will reach peaks quickly. When ready to whip, pour the cream into the chilled bowl. Whip on medium high speed until the cream thickens. Add the ricotta, powdered sugar and vanilla. Continue whipping until stiff peaks form. This can be done one day in advance and stored in an airtight container in the refrigerator for easy assembly.

To make the Cannoli Shells Topping:

In a medium bowl, whisk together the dry ingredients. Make a well and add in the egg, wine and butter. Use a fork to combine into a loose, shaggy dough. Dump the dough onto a floured countertop and push together, kneading gently until homogenous. Wrap in plastic wrap and chill for 30 minutes.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Remove the dough and place onto a floured surface. Cut the dough in half and work with one half at a time. Use a floured rolling pin to roll the dough into a thin, even sheet (about 1/8 inch thick). This dough is very forgiving. Don’t worry about holes or jagged edges! Lay the dough onto the prepared baking sheet and bake for 15 minutes, flipping halfway through. Allow the cannoli shell to cool completely before breaking into shards. This can be done one day in advance and stored in an airtight container on the counter for easy assembly.

Put it all together:

Place the cake onto your serving platter or cake stand. Dollop the cream on top of the cake and spread into a rounded mound, creating waves on the surface. Place shards of cannoli shell into the cream at various angles to create a striking, decadent look. Sprinkle with pistachios. Use a sieve to dust the cake with powdered sugar. Serve immediately.

Serves: 8

Level: Easy

Suggested Pairing: A sweet, sparkling wine. Rosa Regale Sparkling Rosé