The most AMAZING Cannoli Cake Recipe- American Cassata SECRET recipe--Revealed. скачать в хорошем качестве

The most AMAZING Cannoli Cake Recipe- American Cassata SECRET recipe--Revealed.

#cannolicake #Americancassata #cannoli Made from scratch - authentic recipe from my Italian grandmother showing how to make amazing cannoli cake. To Print the recipe: https://alessandrasfoodislove.com/can... To follow me on social media platforms:- Facebook:   / alessandrasfoodislove   Instagram:   / alessandrasfoodislove   Pinterest:   / alessandrasfoodislove   Ingredients for Sponge Cake - /Pan di Spagna:- 6 large eggs at room temperature 2 1/3 cups all purpose flour (300 grams) 1 1/2 cups of sugar (300 grams) 1 tsp vanilla/lemon/anisette essence (optional) 9 inch spring form Parchment paper Ingredients for Cannoli Cream:- 2 lbs whole milk ricotta (drained at least 12 hours) 2 cups confectioners sugar (250 grams) 1/2 cup mini semi sweet chocolate chips (100 grams) 1/2 tsp vanilla extract Pinch of cinnamon Ingredients for Simple Syrup/Bagna:- 1 cup of water (240 ml) 1/2 cup sugar (100 grams) 2 oz Grand Marnier Liqueur (60 ml) rum can also be used 3 peels of orange 1 cinnamon stick Ingredients for Whipped Cream:- 16 oz heavy whipping cream (480ml) 2/3 cup confectioners sugar (90 grams) 1/2 tsp vanilla extract Almonds:- 2 cups sliced almonds (1/4 lb) Directions:- For Sponge Cake - /Pan di Spagna:- Please note- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered that if cold eggs placed in hot tap water for 5 minutes or while I get my other ingredients together they’ll be ready to use. Step#1- Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size. Step#2- Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy. Step#3- Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom. Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll. Step#4-Place on the side of pan. Step#5- Pour batter and bake in pre heated oven at 350 degrees Fahrenheit(180 Celsius )for 40 minutes. This can be made the day before. For Cannoli Cream:- Step#1- In a large bowl add ricotta, confectioners sugar, vanilla and cinnamon. Step#2- Mix with a handheld mixer for a few minutes until creamy. Using a spatula incorporate chocolate chips. Step#3- Place in the refrigerator until ready to use. For Simple Syrup/Bagna:- Step#1- Bring to a boil the water, sugar, cinnamon and peels. Step#2- Boil for a few minutes until sugar is dissolved. Cool and strain. Step#3- Add the liqueur and set aside. It can be made the day before and stored in the refrigerator. For Whipped Cream:- Step#1- Place heavy cream in the freezer for about 5 minutes before whipping. Step#2- Using a handheld mixer or a stand up mixer start whipping cream at high speed. Step#3- Add confectioners sugar a tablespoon at a time. Add the vanilla. Once cream is formed don’t over whip. Set aside in the refrigerator until ready to assemble cake. For Almonds:- Step#1- In a 350 degrees Fahrenheit (180 degrees Celsius) toast almonds until golden, about 10 minutes. Careful not to burn. For Assembling Cake:- Step#1- Cut the sponge cake in 3 even disks/rounds. The bottom of the cake which is very even will be used on top. Sorry sounds confusing, please refer to the video. Step#2- In the middle of serving plate add a tablespoon of ricotta cream. Add your first sponge cake disk. Cream will help cake not slide off plate. Step#3- Using a spoon slowly wet the cake with liqueur syrup. Now add ricotta cream and spread evenly. Step#4- Place another cake disk on top and do the same with the syrup. Add ricotta cream on this layer too. Step#5- Final cake disk on top, wet with the remainder of syrup. Step#6- Spread a thin layer of whipped cream all around the cake. This acts as a glueing agent the almonds. Using the palm of your hand attach almonds all around the cake. Step#7- Using a piping bag and a star/flower tip. (I used Wilton 8B) pipe little rosettes on top of cake in a circular style. Starting from the outer rim and working your way towards the middle. Step#8- Decorate with chocolate chips. Step#9- Let the cake rest in the refrigerator so the flavors all come together. Enjoy!