I got this cake recipe from Cream Puffs in Venice. I unfortunately didn’t have the Grand Marnier or Frangelico (and didn’t want to run out and buy them just for this recipe) to add to the filling which I’m sure would have made this cake even better, but it still turned out very good and was a nice change from the same old vanilla or chocolate cake. This is a fairly simple cake to make and it was nice to just sprinkle a little powdered sugar over the top instead of taking time to decorate.
Just to let my blog fans know, this is my last post for at least a week as I’ll be heading out on vacation. Before I leave I want to thank all of you who visit my blog frequently for taking interest and for all your comments and for those of you who may be checkin’ out my blog for the first time, welcome!
(Recipe from: Cream Puffs in Venice)
Ingredients for cake:
6 large eggs, separated
1 large egg yolk
pinch of salt
1 cup plus 1/3 cup sugar
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. almond extract
2 tsp. vanilla extract
2 tbsp. cold water
finely grated zest of one orange (I omitted this also)
Ingredients for filling:
125 g. cream cheese, softened (4 oz)
225 g. ricotta cheese (7.5 oz)
2 tbsp. Nutella
1 tsp. Grand Marnier (optional)
1 tsp. Frangelico (optional)
1 cup icing sugar (pwd sugar)
1/4 cup mini chocolate chips
icing sugar for dusting (pwd sugar)
Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
Place the egg whites in the bowl of a stand mixer and add the pinch of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside.
In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.
Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.
Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.
Carefully divide the cake into two equal layers. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filing. Top the filling with the second layer of the cake and refrigerate until ready to serve.
Just before serving, dust the cake with icing sugar.