Cannoli Cake with Whipped Cream and Chocolate Covered Strawberries

Step 1

SPONGE CAKE:

Step 2

Preheat oven to 325 F.

Step 3

In an electric mixer with wire whisk attachment, beat egg whites, 1/4 cup of the sugar, cream of tartar, and salt. Start on medium speed, then use high speed until stiff peaks form, 4 to 5 minutes.

Step 4

In a separate bowl, with an electric mixer on medium speed, beat egg yolks, 1 1/4 cups sugar, and vanilla. Beat until light in color, 3 to 4 minutes.

Step 5

Add flour and water to egg mixture alternately. Start and end with the flour. Mix just until blended.

Step 6

Using a rubber spatula, fold egg yolk mixture into egg whites. When blended, spoon batter into an uncreased 10-inch tube pan with removable bottom. Spread batter evenly.

Step 7

Bake for 60 to 65 minutes, or until top is golden brown. Remove pan from the oven.

Step 8

Invert tube pan onto the neck of a glass bottle to cool, about 1 hour.

Step 9

When cool, carefully remove cake from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan.

Step 10

CANNOLI FILLING:

Step 11

Combine drained ricotta, sugar, and lemon extract in a mixing bowl. Stir with a rubber spatula until blended. Stir in chocolate chips. Store covered in refrigerator until ready to use.

Step 12

ASSEMBLE CAKE:

Step 13

Cut sponge cake into thirds, horizontally. Place the bottom layer, cut side up, on a serving dish.

Step 14

Spread half the filling over the bottom layer of the cake. Place middle layer on top of the filled bottom layer. Spread remaining filling over this layer and top with third layer, cut side down. Anchor the layers with wooden skewers. Refrigerate until set, 15 to 20 minutes.

Step 15

STABILIZED WHIPPED CREAM WITH INSTANT PUDDING:

Step 16

Combine the heavy cream and the instant Jell-O Pudding and mix together and whip to desired peaked consistency.

Step 17

Frost the top and sides of the cakes with whipped cream frosting. Using a metal spatula, start at the top and continue to spread frosting down to cover cake sides. Refrigerate until ready to finish garnishing.

Step 18

CHOCOLATE-DIPPED STRAWBERRIES AND GLAZE:

Step 19

Melt the chocolate chips with the shortening in the top of a double boiler or place the ingredients in a metal bowl and place it over a saucepan of simmering water. The chocolate will melt slowly. Once the chocolate is completely melted you are ready to dip the strawberries.

Step 20

Line a baking sheet with wax paper. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Lift the strawberry out and shake gently to remove excess chocolate.

Step 21

Lay dipped strawberry on the baking sheet on its side. Repeat with the rest of the strawberries.

Step 22

Let the chocolate set on the strawberries.

Step 23

Remove the cake from the refrigerator, remove the wooden skewers anchoring the cake layers. Glaze the cake with the excess chocolate and then garnish the cake with the dipped strawberries.

Step 24

Serve chilled.