Best Cannoli Custard Cake Recipes

CAKE AND CANNOLI CUSTARD CREAM FILLING

Steps:

• Combine sugar, flour and salt in a pot.
• Whisk to combine well.
• Add milk gradually to get no lumps.
• Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
• Beat yolks in a bowl.
• Add some hot mixture into the bowl just a little to bring to a warm temperature.
• Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
• Remove and blend in the vanilla and pkg of dry pudding mix.
• Stir well until blended.
• Cool two hours, covered with saran (not to get a skin on top) or until cold.
• Beat nutri whip and then fold into the cold custard.
• Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
• Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
• I have never made this with reg. whipping cream, always Nurti Whip.

CUSTARD FILLED CANNOLI IN DOUBLE CHOCOLATE CAKE

Steps:

• First make custard for the cannolis. Heat milk in medium saucepan over medium heat-don't let it boil, just get very warm. While that heats up, whisk together egg yolks, sugar, corn starch, and salt in another medium bowl. Slowly whisk in a cup of hot milk, stirring constantly so the milk doesn't cook the egg. Pour mixture back into pan of hot milk & continue heating on medium heat, again stirring constantly for 5 minutes. Once mixture starts to thicken (or reaches about 170 degrees), remove from heat and immediately stir in butter and vanilla. Pour into a clean bowl (run it through a fine strainer first to remove any lumps) and let cool in fridge. Place plastic wrap directly on surface of custard to keep a skin from forming. While it cools, prepare the batter. First, pre-heat oven to 350. In medium bowl stir flour and cocoa powder together and set aside. Cream together butter and sugar in a stand mixer. Add eggs one at a time, then add baking powder, vanilla, baking soda, salt. Once combined, stop the mixer and scrape down the sides of the bowl. Mix for another 30 seconds, and slowly drizzle in cooled melted chocolate. Add flour/cocoa mixture and milk, 1/2 c of each at a time, mixing constantly. Fill six of the cannoli shells with cooled custard. A pastry bag makes this really easy, but you could also use a spoon. Just make sure custard gets into center of the cannoli shell Put heaping 1/2 c of batter into bottom of six small loaf pans. Place a filled cannoli in the center of each pan then spoon more batter on top, gently spreading to edges of pans. You want sides and top of cannoli to be completely covered, but pans should only be 3/4 full. Bake for 30 minutes at 350 until cake is set and cracks in top are dry. Allow to cool completely then sprinkle with powdered sugar.

CANNOLI CUSTARD CAKE

Steps:

• Preheat oven to 350 and place a rack in the middle of the oven. Generously butter a springform pan, approximately 9 inches or so, and wrap the bottom well with aluminum to prevent any leaking. Fill a shallow pan with hot water for a water bath.
• Stir together ricotta cheese, half 'n' half, sour cream and egg yolks until well blended. Fold in flour until incorporated. Pour in the melted butter, sugar, orange zest, juice and extracts and stir till blended. Fold in the chocolate chips. Set aside.
• In a stand mixer fitted with a whisk, beat the egg whites with the salt until stiff . Gently fold the beaten egg whites into the mixture until well incorporated and there are little or no streaks of egg white visible.
• Pour the batter into the prepared pan with the waterbath. Bake for approximately 30 min to an hour or just until the top is brown and the cake begins to pull away from the sides of the pan.
• Remove the cake from the oven and let it cool for about 5 minutes (run a knife around the edge and release the springform) and let chill for around 6-8 hours or overnight and serve with either whipped cream or chocolate shavings (optional).