MY CANNOLI FILLING RUM CAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter.
- Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
- Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
- Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest.
- For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a pinch of salt and simmer, whisking, until smooth, 2 to 3 minutes. Cool.
- Assemble the cake: Place one layer of the cake on a flat surface. Brush some of the rum glaze on the first layer and top with all of the ricotta filling. Place the second cake squarely on top and gently press the two layers together. Brush the second cake with rum glaze.
- For the toppings: Frost the whole exterior of the cake with the whipped cream. Sprinkle on the chocolate chips over top. Serve immediately or refrigerate until serving.
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Glennys Gonzalez
g-gonzalez11@gmail.comThis is the worst cake I've ever tasted.
Shekh Kamarullah
k_s68@hotmail.co.ukThis cake is a waste of time and ingredients.
Yohanes Deressa
dy@gmail.comI don't recommend this recipe.
Jerry O'Deal Harris
harris_j84@yahoo.comThis cake is too expensive to make.
Clara Murphy
murphy80@hotmail.comI'm not sure if I did something wrong, but my cake turned out dry.
Himo shayari
shayari.h63@yahoo.comThis cake is a lot of work, but it's worth it. It's so delicious!
Arthur Jose
jose-a@yahoo.comI had some trouble getting the cake to rise properly, but it still tasted good.
zachary quintal
zquintal75@hotmail.comThis cake is a bit too sweet for my taste, but it's still good.
Tabitha Ledesma
tabitha40@hotmail.frI'm not a big fan of rum, but I still enjoyed this cake. The cannoli filling is delicious.
Fredy Aguilar
fredy-aguilar5@aol.comThis cake was a hit at my party! Everyone loved it.
ADL FLORA YT
a@gmail.comThis cake is amazing! The cannoli filling is the perfect addition to the rum cake. I will definitely be making this again for my next party.
Onyebuchi Ani Joshua
a-onyebuchi@aol.comI was a bit skeptical about this recipe, but I'm so glad I tried it! The cake turned out perfectly, and the cannoli filling was delicious. I will definitely be making this again.
Cartel Tello
c-tello32@yahoo.comI made this cake for my family and they loved it! The cake was moist and flavorful, and the cannoli filling was a perfect complement. I will definitely be making this cake again.
Jesus God
gj@yahoo.comThis rum cake with cannoli filling is a delightful combination of flavors and textures. The cake is moist and flavorful, with a hint of rum, and the cannoli filling is creamy and sweet. The two go together perfectly, and the result is a delicious and