Leave the Gun, Take the Cannoli Cake - eggs

Method

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