Raspberry Hazelnut Cake with Cannoli Cream Frosting
Prep Time:
15 minutes
Cook Time:
28 minutes
Serves:
12
Ingredients
- 3 Cups part-skim ricotta
- 2 1/4 Cups confectioners' sugar, divided
- 1 Tsp. vanilla extract
- 1 Cup heavy cream
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 1/2 Cups chopped, toasted and peeled hazelnuts, divided
- 2 Packages (6 ounces) Driscoll's Raspberries
- 1 Package (18.25 ounces) French Vanilla cake mix
- 1 1/3 Cups water
- 3/4 Cup egg substitute
- 1/3 Cup corn oil
- 1 Tbsp. grated lemon zest
Directions
- LINE a fine-mesh strainer with cheesecloth or paper towels.
- PLACE strainer over a bowl.
- PLACE 3 cups ricotta cheese into strainer and ALLOW to drain 20 minutes.
- TRANSFER ricotta cheese to a mixing bowl.
- ADD 2 cups confectioners' sugar and 1 teaspoon vanilla extract.
- BEAT ingredients using an electric mixer on medium-high speed for 2 minutes or until smooth.
- TRANSFER ricotta mixture to a large bowl and SET ASIDE.
- POUR 1 cup heavy cream into mixing bowl.
- ADD remaining 1/4 cup confectioners' sugar.
- BEAT ingredients using an electric mixer about 1 minute or until stiff peaks form.
- FOLD whipped cream mixture into ricotta mixture.
- COVER frosting and REFRIGERATE until ready to use.
- PREHEAT oven to 350°F.
- GREASE bottoms and sides of two 9-inch round cake pans.
- LINE bottoms of pans with parchment paper.
- CHOP ½ cup hazelnuts into fine pieces.
- COAT sides of cake pans with chopped hazelnuts.
- PLACE remaining 1 cup hazelnuts into food processor or blender and blend until very fine.
- PLACE dry cake mix into a large bowl.
- RESERVE 1-2 tablespoons finely chopped hazelnuts and SET ASIDE for garnish.
- ADD remaining finely chopped hazelnuts to dry cake mix.
- ADD 1 1/3 cups water, 3/4 cup egg substitute, and 1/3 cup oil.
- BEAT ingredients using an electric mixer at low speed until moistened.
- SCRAPE DOWN sides of bowl and BEAT at medium speed for 2 minutes.
- STIR IN 1 tablespoon lemon zest.
- SPRINKLE 1 package raspberries into bottom of each cake pan.
- POUR cake batter over raspberries, DIVIDING batter evenly between pans.
- BAKE 28 minutes or until toothpick inserted into center comes out clean.
- COOL cake in pans on wire rack for 15 minutes.
- REMOVE cakes from pans and DISCARD parchment paper.
- COOL cakes completely on wire rack.
- PLACE one cake layer, raspberry side up, onto a serving plate.
- SPREAD 1 ½ cup frosting onto cake layer to 1/2-inch from edge.
- SPRINKLE 3/4 cup raspberries evenly over frosting.
- PLACE second cake layer, raspberry side up, onto cake.
- SPREAD remaining frosting to 1/2-inch from edge.
- SPRINKLE remaining raspberries evenly over top of cake.
- SPRINKLE reserved chopped hazelnuts evenly over top of cake.
- SERVE immediately or refrigerate until ready to use.
