CANNOLI CAKE RECIPE

Finally, we made a light and delicious cinnamon whipped cream for our frosting. Don’t forget to chill your bowl and whisk attachment in advance so that your heavy cream will cooperate! Whip until stiff peaks form.

*Because of the mascarpone filling and whipped cream frosting, you’ll want to keep this cake refrigerated until close to serving time.

INGREDIENTS

FOR THE CAKE

1. 1 1/2 sticks (170g) unsalted butter, slightly softened
2. 2 cups (400g) sugar
3. 4 eggs
4. 3 cups (342g) cake flour (spooned into measuring cup and leveled off)
5. 2 teaspoons (8g) baking powder
6. .......................................................
7. .............................................................

full recipe : www.mycakeschool.com

Share this post