Cannoli Cake Roll Recipe

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Cannoli Cake Roll
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Ingredients
23
Count
Nutrition
515
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
  2. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
  3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
  4. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
  5. With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
  6. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
  7. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
  8. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
  9. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
  10. To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 515.48 Kcal (2158 kJ)
Calories from fat 204.02 Kcal
% Daily Value*
Total Fat 22.67g 35%
Cholesterol 96.85mg 32%
Sodium 103.86mg 4%
Potassium 296.74mg 6%
Total Carbs 60.26g 20%
Sugars 23.34g 93%
Dietary Fiber 3.03g 12%
Protein 17.78g 36%
Vitamin C 0.2mg 0%
Vitamin A 0.8mg 27%
Iron 2.8mg 15%
Calcium 202.7mg 20%
Amount Per 100 g
Calories 585.11 Kcal (2450 kJ)
Calories from fat 231.58 Kcal
% Daily Value*
Total Fat 25.73g 35%
Cholesterol 109.94mg 32%
Sodium 117.89mg 4%
Potassium 336.82mg 6%
Total Carbs 68.4g 20%
Sugars 26.5g 93%
Dietary Fiber 3.44g 12%
Protein 20.18g 36%
Vitamin C 0.2mg 0%
Vitamin A 0.9mg 27%
Iron 3.1mg 15%
Calcium 230mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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