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.
LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
SICILIAN CAKE
Steps:
- In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
RUM RICOTTA CAKE
Make and share this Rum Ricotta Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
- In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
- Chill in refrigerator for about 30 minutes.
- In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
- Chill for 1 hour before serving. Garnish with peach slices.
Nutrition Facts : Calories 354.2, Fat 10.3, SaturatedFat 8, Cholesterol 11, Sodium 309.3, Carbohydrate 58.2, Fiber 0.9, Sugar 41.6, Protein 7.9
More about "rum ricotta cake recipes"
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (8)Total Time 30 minsEstimated Reading Time 5 mins
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
ITALIAN RUM CAKE - MARCELLINA IN CUCINA
From marcellinaincucina.com
Ratings 91Calories 359 per servingCategory Cake, Dessert
ITALIAN RICOTTA CASSATA CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICOTTA UPSIDE DOWN APPLE RUM CAKE - WHOLE AND …
From wholeandheavenlyoven.com
17 RICOTTA CAKE RECIPES NO ONE CAN RESIST - INSANELY …
From insanelygoodrecipes.com
15 RICOTTA CAKE RECIPES TO TRY ASAP
From allrecipes.com
RICOTTA CAKE [BUDINO DI RICOTTA] - THE HAPPY FOODIE
From thehappyfoodie.co.uk
RUM CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
CHRISTMAS RICOTTA CAKE WITH RUM, SPICES AND DRIED FRUIT
From the-caker.com
RICOTTA CAKE – NONNAS WAY
From nonnasway.com
LEMON-RICOTTA CAKE
From foodandwine.com
ITALIAN RUM CAKE - FEELING FOODISH
From feelingfoodish.com
RICOTTA LEMON CAKE | GIANGI'S KITCHEN
From giangiskitchen.com
10 RUM CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
ITALIAN LEMON RICOTTA CAKE | LIGHT & MOIST RECIPE
From thisitaliankitchen.com
RUM RICOTTA CAKE – RECIPES NETWORK
From recipenet.org
You'll also love