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Ingredients
For for Sponge Cake - Pan di Spagna:-
- 6 large eggs at room temperature
- 2 1/3 cups all purpose flour (300 grams)
- 1 1/2 cups of sugar (300 grams)
- 1 tsp vanilla/lemon/anisette essence (optional)
- 9 inch spring form
- Parchment paper
For Cannoli Cream:-
- 2 lbs whole milk ricotta (drained at least 12 hours)
- 2 cups confectioners sugar (250 grams)
- 1/2 cup mini semi sweet chocolate chips (100 grams)
- 1/2 tsp vanilla extract
- Pinch of cinnamon
For Simple Syrup/Bagna:-
- 1 cup of water (240 ml)
- 1/2 cup sugar (100 grams)
- 2 oz Grand Marnier Liqueur (60 ml) rum can also be used
- 3 peels of orange
- 1 cinnamon stick
For Whipped Cream:-
- 16 oz heavy whipping cream (480ml)
- 2/3 cup confectioners sugar (90 grams)
- 1/2 tsp vanilla extract
For Almonds:-
- 2 cups sliced almonds (1/4 lb)
Instructions
For Sponge Cake - /Pan di Spagna:-
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Please note- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered that if cold eggs placed in hot tap water for 5 minutes or while I get my other ingredients together they’ll be ready to use.
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Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
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Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
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Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom. Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
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Place on the side of pan.
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Pour batter and bake in pre heated oven at 350 degrees Fahrenheit(180 Celsius )for 40 minutes. This can be made the day before.
For Cannoli Cream:-
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In a large bowl add ricotta, confectioners sugar, vanilla and cinnamon.
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Mix with a handheld mixer for a few minutes until creamy. Using a spatula incorporate chocolate chips.
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Place in the refrigerator until ready to use.
For Simple Syrup/Bagna:-
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Bring to a boil the water, sugar, cinnamon and peels.
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Boil for a few minutes until sugar is dissolved. Cool and strain.
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Add the liqueur and set aside. It can be made the day before and stored in the refrigerator.
For Whipped Cream:-
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Place heavy cream in the freezer for about 5 minutes before whipping.
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Using a handheld mixer or a stand up mixer start whipping cream at high speed.
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Add confectioners sugar a tablespoon at a time. Add the vanilla. Once cream is formed don’t over whip. Set aside in the refrigerator until ready to assemble cake.
For Almonds:-
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In a 350 degrees Fahrenheit (180 degrees Celsius) toast almonds until golden, about 10 minutes. Careful not to burn.
For Assembling Cake:-
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Cut the sponge cake in 3 even disks/rounds. The bottom of the cake which is very even will be used on top. Sorry sounds confusing, please refer to the video.
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In the middle of serving plate add a tablespoon of ricotta cream. Add your first sponge cake disk. Cream will help cake not slide off plate.
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Using a spoon slowly wet the cake with liqueur syrup. Now add ricotta cream and spread evenly.
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Place another cake disk on top and do the same with the syrup. Add ricotta cream on this layer too.
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Final cake disk on top, wet with the remainder of syrup.
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Spread a thin layer of whipped cream all around the cake. This acts as a glueing agent the almonds. Using the palm of your hand attach almonds all around the cake.
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Using a piping bag and a star/flower tip. (I used Wilton 8B) pipe little rosettes on top of cake in a circular style. Starting from the outer rim and working your way towards the middle.
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Decorate with chocolate chips.
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Let the cake rest in the refrigerator so the flavors all come together. Enjoy!
