Orange-Infused Cannoli Layer Cake
Indulge in the heavenly flavors of our Orange-Infused Cannoli Layer Cake, a stunning dessert that reimagines the classic Italian treat into a layered masterpiece. This cake features soft, delicate sponge layers infused with the zesty goodness of oranges and vintage liqueur, complemented by a rich filling made from creamy ricotta and smooth cream cheese. Topped with a velvety Vanilla-Cream Frosting and adorned with an elegant chocolate feather design, this cake is perfect for celebrations or as a sweet ending to any meal. Delight your guests and yourself with a slice of this luscious cake that artfully blends traditional flavors with modern flair.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Large eggs
6 (separated)
Sugar
1 cup (divided)
All-purpose flour
3/4 cup
Baking powder
1 tablespoon
Salt
1/2 teaspoon
Water
2 tablespoons
Vanilla extract
2 teaspoons (divided)
Oranges
2 (zested and juiced, divided)
Orange-flavored liqueur
2 tablespoons (optional)
Ricotta cheese
32 ounces (container)
Cream cheese
8 ounces (softened)
Confectioners' sugar
1 cup
Semisweet chocolate mini pieces
1/4 cup
Miniature semisweet chocolate chips
1/3 cup (for decoration)
Margarine or Butter
3 tablespoons (softened)
Milk
3 tablespoons
Confectioners' sugar
1 3/4 cups
Vanilla extract
3/4 teaspoon
Whipping cream
2 cups
Instructions
1
Begin by preparing the cake a day in advance if possible for optimal flavor. Preheat your oven to 375°F (190°C).
2
In a small bowl, use a mixer on high speed to beat the egg whites until soft peaks form. Gradually add in 1/2 cup of sugar, continuing to beat until the sugar is completely dissolved and the whites form stiff peaks.
3
In a large mixing bowl, using the same beaters, combine the egg yolks, flour, baking powder, salt, the remaining 1/2 cup of sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of water. Mix on low speed until thoroughly blended.
4
Carefully fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula. Repeat this process in two more additions until all the egg whites are incorporated, maintaining the volume of the mixture.
5
Pour the batter into an ungreased 10-inch by 3-inch springform pan. Bake for 30 to 35 minutes or until the cake is golden and springs back when lightly touched.
6
Once baked, invert the cake in the pan onto a wire rack and allow it to cool completely in the pan.
7
While the cake cools, prepare the orange juice mixture: Grate 2 teaspoons of peel from the oranges and squeeze to extract 1/3 cup of juice. If you are not using liqueur, increase the juice to 1/2 cup. Mix the orange-flavored liqueur into the 1/3 cup juice and set aside.
8
In a large bowl, beat the ricotta cheese, softened cream cheese, the remaining grated orange peel, 1 cup of confectioners' sugar, and 1 teaspoon of vanilla extract together on low speed until smooth. Stir in 1/4 cup of semisweet chocolate mini pieces.
9
Once the cake has cooled, run a metal spatula around the sides to loosen it. Remove the side of the springform pan, then carefully remove the bottom. Use a serrated knife to cut the cake horizontally into two equal layers.
10
Brush the orange juice mixture evenly over the cut sides of both layers.
11
Place the bottom cake layer cut-side up on a serving plate. Spoon the ricotta filling onto the center of the layer, spreading it gently to reach the edges while creating a dome shape in the center.
12
Cut a small wedge from the second cake layer. Carefully place it over the filling, adjusting it as needed for a perfect fit.
13
For the Vanilla-Cream Frosting, mix 3 tablespoons of softened margarine or butter, 3 tablespoons of milk, 1 3/4 cups of confectioners' sugar, and 3/4 teaspoon of vanilla extract in a small bowl at medium speed until smooth; add more milk if necessary for a smooth consistency.
14
In another large bowl, beat 2 cups of heavy whipping cream until stiff peaks form. Fold the confectioners' sugar mixture into the whipped cream until evenly combined.
15
Spread the frosting over the top and sides of the cake in an even layer.
16
For the chocolate feather design, melt the remaining 1/3 cup of mini chocolate pieces in a small saucepan over low heat, stirring frequently until smooth. Spoon the melted chocolate into a waxed-paper cone or a small decorating bag fitted with a fine tip.
17
Using the cone, pipe the melted chocolate onto the top of the cake in concentric circles, starting from the center and moving outward.
18
While the chocolate is still soft, use a toothpick or knife to draw spokes radiating from the center to the edge, creating an elegant feather pattern. Alternate the direction of each spoke.
19
Chill the cake in the refrigerator for at least 3 hours until the filling is firm, making cutting easier.
20
For an easy wax-paper cone, cut a square of waxed paper, fold it diagonally into a triangle, shape the corners to form a cone, and fill two-thirds full with chocolate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Orange-Infused Cannoli Layer Cake?
It is a layered dessert that reimagines classic Italian cannoli flavors into a sponge cake, featuring orange-infused layers, a ricotta and cream cheese filling, and a velvety vanilla-cream frosting.
Can I prepare this cake in advance?
Yes, it is recommended to prepare the cake a day in advance for optimal flavor and to allow it to chill for at least 3 hours before serving.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C) for baking the sponge layers.
How do I prepare the egg whites for the batter?
Beat the egg whites until soft peaks form, then gradually add 1/2 cup of sugar and continue beating until stiff peaks form and the sugar is dissolved.
What ingredients are mixed with the egg yolks?
The egg yolks are mixed with flour, baking powder, salt, the remaining 1/2 cup of sugar, 1 teaspoon of vanilla, and 2 tablespoons of water.
How should I combine the egg whites and yolk mixture?
Carefully fold one-third of the beaten egg whites into the yolk mixture at a time using a rubber spatula to maintain volume.
What size pan is needed for this recipe?
Use an ungreased 10-inch by 3-inch springform pan.
How long does the sponge cake need to bake?
Bake for 30 to 35 minutes or until the cake is golden and springs back when lightly touched.
What is the proper way to cool the cake?
Invert the cake in the pan onto a wire rack and allow it to cool completely before removal.
How much orange juice is required for the infusion?
You need 1/3 cup of orange juice if using liqueur, or 1/2 cup of juice if omitting the liqueur.
Can I omit the orange-flavored liqueur?
Yes, the liqueur is optional. If you choose not to use it, simply increase the amount of orange juice to 1/2 cup.
What ingredients make up the cannoli filling?
The filling consists of 32 ounces of ricotta cheese, 8 ounces of softened cream cheese, grated orange peel, 1 cup of confectioners' sugar, vanilla extract, and 1/4 cup of semisweet chocolate mini pieces.
How do I cut the cake into layers?
Use a serrated knife to carefully cut the cooled cake horizontally into two equal layers.
How do I apply the orange juice mixture to the cake?
Brush the mixture evenly over the cut sides of both cake layers before assembly.
How should the ricotta filling be shaped on the bottom layer?
Spoon the filling onto the center and spread it gently to the edges, creating a slight dome shape in the middle.
What is in the Vanilla-Cream Frosting?
It is made from softened butter or margarine, milk, confectioners' sugar, vanilla extract, and 2 cups of heavy whipping cream.
How do I combine the frosting base with the whipping cream?
Beat the heavy cream until stiff peaks form, then gently fold in the mixture of butter, milk, sugar, and vanilla.
How do I create the chocolate feather design?
Pipe melted chocolate in concentric circles on top of the frosting, then draw a toothpick through the chocolate in radiating spokes.
What kind of chocolate is used for the decoration?
The recipe calls for 1/3 cup of miniature semisweet chocolate chips for the decorative topping.
How do I make an easy wax-paper cone for piping?
Cut a square of waxed paper, fold it diagonally into a triangle, and shape the corners to form a cone.
How long does the cake need to chill before serving?
The cake should be refrigerated for at least 3 hours to ensure the filling is firm enough for clean slicing.
How many eggs are needed for this recipe?
The recipe requires 6 large eggs, which need to be separated.
Can I use butter instead of margarine in the frosting?
Yes, you can use either 3 tablespoons of softened margarine or softened butter.
How much flour is used in the sponge cake?
The recipe uses 3/4 cup of all-purpose flour.
What type of chocolate is inside the filling?
The filling contains 1/4 cup of semisweet chocolate mini pieces.
What is the role of baking powder in this cake?
One tablespoon of baking powder is used to help the sponge cake rise and become airy.
How much ricotta cheese is required?
The recipe calls for a 32-ounce container of ricotta cheese.
How much vanilla extract is needed in total?
A total of 2 3/4 teaspoons of vanilla extract is used across the batter, filling, and frosting.
Is the cream cheese used cold or softened?
The 8 ounces of cream cheese should be softened to ensure a smooth filling.
How many oranges are needed?
The recipe requires 2 oranges to provide both the zest and the juice for the infusion.