Leave the Gun, Take the Cannoli Cake Recipe

Name: Leave the Gun, Take the Cannoli Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, large, separated; 1 egg yolk, large; ⅛ teaspoon salt; 1 cup sugar; ⅓ cup sugar; 1 cup flour, all-purpose; 1 tablespoon baking powder; 1 teaspoon almond extract; 2 teaspoons vanilla extract; 2 tablespoons water, cold; 1 orange, zest of; 4 ounces cream cheese, softened; 8 ounces ricotta cheese; 2 tablespoons nutella; 1 teaspoon Grand Marnier (optional); 1 teaspoon Frangelico (optional); 1 cup confectioners' sugar; ¼ cup extra dark chocolate, grated

Servings: persons

6 eggs, large, separated
1 egg yolk, large
⅛ teaspoon salt
1 cup sugar
⅓ cup sugar
1 cup flour, all-purpose
1 tablespoon baking powder
1 teaspoon almond extract
2 teaspoons vanilla extract
2 tablespoons water, cold
1 orange, zest of
4 ounces cream cheese, softened
8 ounces ricotta cheese
2 tablespoons nutella
1 teaspoon Grand Marnier (optional)
1 teaspoon Frangelico (optional)
1 cup confectioners' sugar
¼ cup extra dark chocolate, grated

1
Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
2
Place the egg whites in the bowl of a stand mixer and add the 1/8 teaspoon of salt.
3
Beat whites until foamy.
4
Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar.
5
You want the whites to beat into soft peaks (dont overbeat).
6
Set aside.
7
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.
8
Add the orange zest.
9
The mixture might appear stiff or very thick but dont worry.
10
Gently fold in the egg whites until you have a well mixed batter.
11
Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes.
12
The top of the cake will be golden and it will spring back when pressed.
13
Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
14
To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth.
15
Gradually add the icing sugar and then stir in the chocolate chips.
16
Set aside.
17
Carefully divide the cake into two equal layers.
18
Dental floss is a great cutting tool to do this - works better than the thinnest knife for me.
19
Set the bottom layer on your cake tray or serving plate.
20
Spread the filling over the cake bottom.
21
If its a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filling.
22
Top the filling with the second layer of the cake and refrigerate until ready to serve.
23
Just before serving, dust the cake with icing sugar.

1118

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 eggs, large, separated, 1 egg yolk, large, ⅛ teaspoon salt, 1 cup sugar, and more.

Yes, Leave the Gun, Take the Cannoli Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leave the Gun, Take the Cannoli Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions