Cannoli filling cake or not?

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Cooking4Fun

Senior Cook
Joined
Jun 23, 2020
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346
Location
Buffalo
I don't know if there is a polling tool here but was wondering what people thought. Personally not a fan of ricotta cheese or cheese in cake in general. Would anyone choose a cannoli filling cake over many other types of cake?
 
I'm not a fan of ricotta in general but love a well made cannoli. may enjoy a cannoli cream cake but I'm not sure how much I'd like it.
 
I used to raise dairy goats and made my own chevre, ricotta, and mozzarella cheeses. Just looked for my recipe for ricotta cheesecake and didn't find it. I know it was heavy on lemon oil and pure vanilla. I also love cannoli, but do not like the local favorite cake here, Tres Leches cake, three milks cake. I would vote for experimenting with ricotta cheese, lemon oil and vanilla.
 
Mascarpone cheese, to me, is wonderfully sweet. But it is a toss-up between that and English Cream Custard. Both are yummy.
Or do you mean cake type cakes? I don't consider cannoli a cake but a pastry.

(another post not posted - how many does that make?)
 
IMO it depends on the individual baker’s interpretation.

This version from the folks at Land O Lakes is lighter than the ones that I grew up with.

If you don’t want to tackle a jelly roll you can cut the cake in equal parts and make a layer cake.


You can fold stabilized whipped cream/topping into the traditional ricotta cream cannoli filling. The lighter filling makes an easy dessert by itself with a few fresh berries and a. crisp cookie. 🐷🐷🐷
 
I am, this morning, more edumacated. There seems to be a name for every country and many cities of a lowly jelly roll. I had no idea. Each is slightly different and all are giving me eyes that say take me home, I'd love to clive (cling+live) around your waist.
One day, should I ever have a kitchen again, sheet pan cakes are on my bucket list.
 
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