2016 Birthday Cake: Cannoli Cream, Done & Gone

Cannoli Cream Cake

This year’s cake was the creamiest of cream cakes, a Cannoli Cream Cake!

While I’m posting a couple of weeks late, as life sometimes gets me moving in other directions, I wanted to make sure my next post was this post.

I initially had some difficulty getting the cream whipped to a workable consistency until I realized I hadn’t worked with this brand of cream before. Why should it matter, I have yet to discover? Cream is a product from nature that involves some human processing but this processing, though it may differ from manufacturer, should in fact produce cream, no?

Cannoli Cream Cake

I tossed what wasn’t working, re-purchased the “brand” of whipping cream I’ve previously used, and finally got it to work the way it was supposed to. My heavens!

Cannoli Cream Cake

In re-making this recipe, I would make a more traditional cannoli cream filling by adding cinnamon and a bit of all-spice and nutmeg!

Enjoy these images and attempt the recipe. It really was one of the easiest and creamiest cakes thus far!

Cannoli Cream Cake

Flan & a Margarita at Gabriela's on Monday the 23rd

Flan & a Margarita at Gabriela’s on Monday the 23rd of May

Here’s the delicious recipe…

Cannoli Cream Cake

Butter Cake

2 ¼ C flour
¾ t baking powder
pinch of salt
¾ C milk/plain yogurt mixture
4 eggs
2 ½ sticks butter
2 C sugar
1 t vanilla
¾ t almond extract

Process:  add the flour, baking powder and salt in a bowl, combine and set aside; mix the milk and yogurt together in another bowl and set aside; whip the 4 egg whites until stiff; remove from mixing bowl and set aside; cream the butter and sugar until light and fluffy; add the eggs one at a time, mixing well after each addition; add vanilla and almond and mix well.

Now add the flour mixture and the yogurt mixture alternating between the two in three additions and mix, careful not to over mix; fold in the whipped egg whites.

Pour into two prepared 8” round cake pans and bake at 350F for about 30 – 35 minutes.  When you can smell the cake aroma, check to see if it is solid in the center or if it has begun to release from the sides of the pan.  It is done!

Cannoli Cream

2 C ricotta cheese
3 T sugar
1 ½ t vanilla
1 C whipping cream, whipped
1 C semisweet mini chocolate chips

Process:  beat the cheese, sugar and vanilla until creamy; fold in the whipped cream; add the chocolate chips.

Whipped Cream Frosting

2 C Whipping cream
2 T confectioner’s sugar
1 t vanilla
2 t cream of tartar (to stabilize)

Fresh raspberries for garnish

Process:  ensure that the cream and mixing bowl are chilled then add all ingredients to a mixer and mix on high until fluffy but firm.

Assembling the Cake

Split cooled cake layers then frost each layer with the cannoli cream mixture; chill the cake for about 20 minutes then frost with the whipped cream; garnish with fresh raspberries and sprinkle with confectioner’s sugar; serve immediately.

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2014 Birthday Cake

Raspberry Cheesecake Cake

Raspberry Cheesecake Cake

This year’s cake was a blast to make!

It involved several steps because of all the different components.   It contained an entire cheesecake layer, fresh raspberry cream cheese frosting, and two raspberry-infused cake layers.  The raspberry flavor was all natural, of course and made with fresh raspberries, freshly squeezed lemon juice and a couple  of tablespoons of confectioner’s sugar.

I heard about this cake from my fellow food bloggers a while back and saw images of a cake, called “cheesecake cake”.  When I read what it contained, I knew this just had to be delicious.  I decided that this cake, whether I had lost my 12 winter pounds or not, would be this year’s birthday cake.

I searched for a really good recipe containing as many natural ingredients as possible, found a few, then pinned it down to two; one recipe for the cheesecake and frosting, and another for the cake.  I began to get ideas on how I would tweak it to make it even tastier.

This is the result.

Raspberry Cheesecake Cake

The process in visuals…

Cheesecake Layer

Cheesecake layer prior to baking.

Cheesecake Layer

Cheesecake layer must have a water bath to prevent cracks.

Cheesecake Layer

The cheesecake layer done!

Raspberry Cheesecake Cake

Removing the raspberry seeds…

Raspberry Puree

The luscious raspberry puree.

Raspberry Cream Cheese Frosting

The raspberry cream-cheese frosting.

Raspberry Cheesecake Cake

The completed cake! 

Raspberry Cheesecake Cake

So rich, creamy and fruity with each mouthful melting on the tongue.

A taste of tart, fresh raspberry in every bite!

Raspberry Cheesecake Cake

Here’s the recipe.

Raspberry Cheesecake Cake

Raspberry Puree

Ingredients
3 containers of fresh raspberries
juice from ½ lemon
2 T powdered sugar

Process:  rinse and drain raspberries well; add lemon juice and sugar then stir to combine; let sit for 30 minutes to macerate then process in a food processor; pour the puree through a strainer to remove seeds.  This should make at least 1 to 1 ½ cups of raspberry puree.

Cheesecake Layer

Ingredients
2-8 oz. packages of softened cream cheese
2/3 C organic sugar
2 cage-free or organic eggs
pinch of salt
1/3 C sour cream
1/3 C organic whipping cream
1 t organic vanilla

Process:  mix cream cheese until fluffy for about 2 minutes; add sugar and salt and mix well; add eggs one at a time and combine well; add sour cream, whipping cream and vanilla and continue to mix well; add to prepared spring-form pan wrapped in aluminum foil for water bath; add pan to a large roasting pan then add boiled water to reach about an inch up from the sides and bake for 45 minutes at 325 F degrees.  This layer must be well chilled before removal from pan and added to cake layers.

Raspberry Cream Cheese Frosting

Ingredients
8 oz. cream cheese, softened
1 stick of butter, softened
2 T organic whipping cream
2 C confectioner’s sugar
1/4 C raspberry puree

Process:  cream the butter and cream cheese together until fluffy; add puree, whipping cream and vanilla and mix well; add sugar and beat well (more or less sugar can be added to create a desiredconsistency).

Raspberry Cake

Ingredients
1 1/2 sticks butter, softened
1 1/2 C organic sugar
5 egg whites, 1 whole egg
1 t vanilla
2 1/4 C organic flour
4 t baking powder
1/4 t salt
1/3 C organic milk
3/4 C raspberry puree (recipe above)

Process:  cream butter and sugar until light and fluffy; add eggs and vanilla and mix well; in a small bowl combine raspberry puree and milk; combine flour, baking powder and salt in another bowl; add the flour in 3 batches alternating with the milk mixture and mix to combine careful not to over work the flour; pour batter into 2 8” prepared pans and bake at 350 F degrees for about 25-30 minutes.  Tip:  for easier cake assembly, chill these layers well.

Assembling the Cake

Place one cooled raspberry cake layer on a cake board or plate; add the carefully removed, chilled cheesecake layer on top (some cake trimming may be necessary using a sharp, serrated knife); add the second cake layer on top then frost.

This cake is best served chilled and must be kept refrigerated.