Nina’s Cannoli Cake!
Nina really likes cannolis. So I made a cake as cannoli-ish as I could get, with a ricotta filling and a very fluffy icing. I was *very* happy with this golden cake, and I will definitely use this cake base again.
· 3/4 cup vegetable shortening, 140 grams
· 1 1/4 cup sugar, 300 grams
· 2 1/2 cups whole wheat pastry flour, sifted, 300 grams
· 3 teaspoons baking powder, 14 grams
· 1/4 teaspoon salt
· 8 egg yolks, beaten, 130 grams
· ½ cup cream
· ½ stick butter
· ½ cup water
Directions
Preheat the oven to 350 degrees F. Grease cake pan and set aside.
Cream together the shortening and the sugar. Combine the flour, baking powder, and salt and add to the shortening. Add the rest and mix to combined.
Pour into pan, bake 30-40 minutes or until done.
Allow to cool fully before filling/icing.
Filling:
3 cups part skim ricotta, ½ cup cream, 1 orange’s zest and half the juice, 1 cup confectioners’ sugar
Icing:
3 cups cream, whipped softly, plus 1 stick of butter whipped with 1 cup confectioners’ sugar, then whipped hard together