Add the eggs one at a time and mix well after each egg.
Mix in the Vanilla
In another bowl add the flour, salt and baking powder and blend together
Add the ⅓ of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
Allow cakes to cool completely before adding cannoli cream.
Cannoli Filling
Blend together ricotta and mascarpone
Add in superfine sugar
*(if you can’t find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.)
The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose.
Add in lemon zest, vanilla and the chocolate chips.
Refrigerate for 2 hours if possible, before using as filling for the cake.
*This can be made the day before
Assembly
divide the cannoli filling into thirds and top each layer with one third of the cream.
Top the cannoli cake with mini chocolate chips.
Refrigerate for 2 hours before slicing
Notes
**Make sure that the ricotta is very dry. If there is too much liquid in the ricotta it the filling will be loose. If need be, drain the ricotta in a colander or a cheesecloth.
*The secret to perfect cannoli filling is using superfine (caster) sugar. Powdered sugar will make the mixture watery.
Do Not Overbeat the mixture, it will get looser, not thicker.
Nutrition
Calories: 465kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 130mg | Potassium: 151mg | Fiber: 1g | Sugar: 43g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
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