Delicious Mini Cannoli Cakes by Sweet Milton

by | Made, Recipes

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COMMENT

Image: Katherine Milton

When I think of Italian desserts, I think of ricotta! It can be a cannoli or a creamy ricotta cheesecake. This recipe is a take on the cannoli and its many different flavours. It’s such a simple recipe and super easy to whip up. Great to serve up at a dinner party or create mini versions for petit fours at a cocktail party or wedding. The almond sponge can be made a few days ahead and stored in the fridge, or even frozen for use at a later date. The ricotta icing just takes a few minutes in the food processor. I’ve flavoured the ricotta icing with lemon zest – but you could use orange zest, cardamon, coffee or chocolate – the flavours are endless! Here’s the delicious recipe:

Almond Sponge cake

  • 185g almond flour
  • 85g sugar
  • 45g flour
  • 5 eggs
  • French Meringue
  • 125g egg whites
  • 100g sugar

Combine dry ingredients in a bowl, and mix slowly until combined. Add eggs in one at a time until all combined.

In a separate bowl whip egg whites and sugar until soft peaks form.

Carefully fold meringue mixture into the batter.

Gently spread the batter into a parchment lined sheet pan (45cm x 65cm)  and bake for 8 mins, or until surface is evenly browned.

Allow to cool and invert on a wire rack.

Adapted from The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute

Ricotta Cream

  • 300g ricotta
  • 40g unsalted butter, salted
  • 200g confectioners’ sugar
  • pinch salt
  • zest of 1 lemon

In a food processor, whip butter and ricotta until there are no lumps. Slowly add sugar and lemon zest.

Chill in the fridge before use.

Sugar syrup

  • 100ml water
  • 100g sugar
  • 1/4 tsp lemon zest

Place all ingredients into a saucepan. Cook until sugar is dissolved. Cool completely.

Assembly

Cut discs out of the sponge cake. I used a 7 cm diameter cutter.

Dab some sugar syrup on each round. Carefully pipe the ricotta cream on the sponge and continue to layer.

Decorate with chocolate, pistachios or berries.

Store cakes in the fridge.

Ms Zebra says: Katherine Milton, the talent behind Sweet Milton makes beautiful cakes and desserts, with an emphasis on truly gorgeous (and delicious) wedding cakes. Realising her passion whilst living in New York, Katherine has studied globally and set up shop with her family in Melbourne. Here, she is living proof of her passion for desserts and cakes and continues to make one of a kind culinary delights.

COMMENTS
  • Ms Stripey says:
    June 7, 2018 at 4:18 pm

    Oh my these look delicious – love the idea of ricotta icing – I could do with one right now!

    REPLY

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