In Memorium Lamingtons...

My husband and I did a photo shoot last summer with a very unique couple.  She is a client of mine, and he, her quirky husband: an apparent medical marvel as he battled through his second bout of cancer.

Among all of the things that made him very cool (whip fashioning, boat building, cancer butt kicking, etc.), he was also Australian, and a son to Italian immigrants to that country.  Sydney, where a large part of my heart still resides (somewhere on George Street, I believe), was his home town; and in a city like our current one, treats like Tim Tms and Lamingtons brought us together in a special way.

I speak of him in the past tense as he chose to find rest last week, and I say it that way because that's actually how it happened.  As the beast ravaged his body, the man was still in charge; and held onto hope so much longer than anyone expected.

So when it became time to develop a recipe for Mr. P at Delicious Delicious Delicious for his annual "Reinventing the Lamington" contest, I thought it appropriate to give the Australian treat an Italian makeover.

Cue the Lazzaroni...

Cannoli Cake

Cannoli Cake

The Cannoli Lamington!

Two slices of butter cake are brushed with amaretto, and then sandwich sweet marscapone and ricotta cream that is studded with chocolate chips.  I then dipped it in melted bittersweet chocolate, and coated it in toasted almonds.

Labor intensive, but lovely...

Cannoli Cake

Cannoli Lamingtons
one recipe White Butter Cake, baked into a 13x9" pan (do not add the suggested citrus zest)
Amaretto Liqueur

1 container of Marscapone
1/2 c whole milk ricotta
1.5 cups sifted powdered sugar
1/2 t vanilla extract
pinch of kosher salt
1/2 c mini chocolate chips

10 oz bittersweet chocolate (for dipping)
*1 c toasted sliced almonds

Bake and cool your cake.  Honestly, You only see two lammingtons because I made mine from a 6" round I had in my freezer lest over from a previous project.
Take a square cookie cutter (or simply slice into squares), and create an even number of level squares.  Brush the squares with the amaretto Liqueur and set aside.

Blend the Marscapone with the ricotta until smooth.  Mix in the powdered sugar, salt, and vanilla, and blend until incorporated.  Stir in the chocolate chips.

Spoon an even layer of the cream onto half of the cake squares, and smooth gently (you don't want to agitate too many crumbs).  Top with the remaining cake squares, and work to make all sides even.

Melt the chocolate in a double boiler, and let it cool slightly so that it thickens up some.

There is no way to do this easily, but spoon, spread, dip, or squeeze the chocolate onto the sandwich, covering all sides (I did not cover the underneath).  Coat in the toasted almonds, and place in the fridge to harden and cool.

*to toast nuts, spread the nuts in an even layer onto a sheet pan, and place in a 350 oven.  Bake for 5-8 minutes, or until fragrant and slightly changed in color.

I hope to make a Cannoli cake soon.

You will be sorely missed, S.

Rachel Bee