Description
A delightful layered cake that captures the essence of classic Italian cannoli with creamy filling and a hint of citrus.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- In another bowl, combine the ricotta, mascarpone, vanilla, and lemon zest. Blend until smooth.
- Slowly fold the flour and salt into the butter mixture until just combined.
- Gently mix in the creamy cheese mixture until smooth, then add the chocolate chips.
- Divide the batter evenly between the prepared cake pans and bake for 30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
- Once cooled, layer the cakes with remaining filling and dust with powdered sugar before serving.
Notes
For added texture, try incorporating crushed pistachios or walnuts into the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian