Cannoli Cake

• Cake:
• 6 eggs, separated
• 1 c sugar
• 1 T baking powder
• 1/2 t salt
• 3/4 c flour
• 2 T water
• 1t vanilla
• Filling:
• 32 oz whole-milk ricotta cheese
• 8 oz cream cheese
• 2 T grated orange peel
• 1 c powdered sugar
• 1 t vanilla
• 2 oranges
• 1/2 c mini choc chips
• Frosting:
• 3 T softened butter
• 3 T milk
• 1 3/4 c powdered sugar
• 3/4 t vanilla
• 2 c heavy cream

1. Cake: Beat egg white to soft peaks, then add 1/2 c sugar and beat until sugar is dissolved and firm peaks form. Preheat oven to 375u0b0. At low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 c sugar, vanilla, and water until blended. Gently fold the egg whites into the flour mixture and gently blend. Spoon into ungreased 10" spring form pan and bake 30-35 minutes. Cool completely, then split into three layers. Filling: Grate enough peel to measure 2 T and squeeze 1/3 c juice. Stir 2 T orange liqueur into the juice and set aside. In large bowl with mixer at low speed, beat ricotta cheese, cream cheese, orange peel, 1 C powdered sugar and 1 t vanilla. Stir in the chocolate chips. Brush each cake layer with the juice mixture, then spread with half the filling, and repeat, ending with cake layer on top.
2. Frosting: Mix all ingredients except the heavy cream, forming a small batch of butter cream icing. In separate bowl, beat the heavy cream until soft peaks form. Slowly fold in the butter cream mixture and mix well. Frost top and sides of cake, and drizzle with melted chocolate if desired.

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Taken from www.epicurious.com/recipes/member/views/cannoli-cake-1276215 (may not work)