Cannoli Cake 🇮🇹

Name: Cannoli Cake 🇮🇹
Total time: 18000 s
Yield: Serves 8 servings
Ingredients: About 2 cups digestive biscuits (about 200 grams); 7 tablespoons unsalted butter (100 grams); 1 tablespoon ground cinnamon; 2 1/2 cups ricotta cheese (600 grams); 1/2 cup granulated sugar (120 grams); 3/4 cup chocolate chips (130 grams); as needed Chopped pistachios,; Candied fruit; pieces Cannoli shells, broken into; Powdered sugar

giorgia_in_cucina_ @gioggiacooking_13

📍 Italy, Palermo

Let me share a tradition from my homeland, beautiful Sicily.

giorgia_in_cucina_ @gioggiacooking_13

📍 Italy, Palermo

Let me share a tradition from my homeland, beautiful Sicily.

Saved

Ingredients

5 hours

Serves 8 servings

For the crust
About 2 cups digestive biscuits (about 200 grams)
7 tablespoonsunsalted butter (100 grams)
1 tablespoonground cinnamon
For the filling
2 1/2 cupsricotta cheese (600 grams)
1/2 cupgranulated sugar (120 grams)
3/4 cupchocolate chips (130 grams)
For garnish
as neededChopped pistachios,
Candied fruit
piecesCannoli shells, broken into
Powdered sugar

Saved

Steps

5 hours

1

Melt the butter. Crush the biscuits in a food processor with the cinnamon, then add the melted butter and mix well. Line a 8- to 8.5-inch (20-21 cm) springform pan with parchment paper. Pour in the biscuit mixture and press it down firmly. Chill in the refrigerator for 30-40 minutes.
2

For the filling: Let the ricotta drain overnight. Using a hand mixer, beat the ricotta with the sugar until smooth and creamy. Fold in the chocolate chips with a spatula.
3

Spread the ricotta filling over the biscuit crust and smooth the top. Refrigerate for about 4 hours. Take out the cake, decorate as desired, and chill again. Serve well chilled.