Monday, July 2, 2012

Canolli Bombe and an Award

This is a wonderfully easy dessert to make, and even more wonderful to eat!!

I’m a hoarder…it’s true! I hoard recipes! I’ve been clipping and cutting from newspapers and magazines for  at least 25 years now! I have about 9 loose leaf binders full of recipes. I also have about 6 folders of printed recipes from the internet! OCD??? There is really no other explanation for this behavior! If I live to be 100, I will never be able to make all these recipes and yet, I keep clipping! This behavor is bad enough but, I also own over 600 cookbooks!
Several weeks ago a friend said to me,  one of her favorite cakes was one that I mold in a bowl.  At first I was puzzled. Then she said it had a ricotta filling.  I started to vaguely remember the cake but, which book was it in….see where I’m going?  I did remember that it was in one of my loose leaf binders. I pulled them out and started to go through them. After going through 3 of them, I sat down, thought a little more about the cake my friend was talking about. Then it dawned on me that I had made that cake several years ago. So, by my time line, I could place the recipe in a certain binder! Not exactly the dewey decimal system but, it works for me!! Voila!!  I found the recipe and decided to make it for company this past weekend. It was a hit! All I can say is, thank you Colleen, for refreshing my memory!

Store bought Sara Lee pound cake…sliced
Bowl lined with pound cake
In food processor, chop the chocolate, then add ricotta and sugar
Spread on the chocolate ricotta cheese and cover with cake
Unmolded 
Spreading with whipped cream
The beautiful Canolli Bombe….Yum!
This was chocolatey,  creamy and oh so good!
Canolli Bombe
So outrageously delicious!!

Canolli Bombe

1 10 3/4-oz. frozen loaf pound cake
1 8-oz. milk chocolate bar with almonds
3 c. (24 oz.) ricotta cheese
1 c. + 1 T. sifted powdered sugar
1 c. whipping cream
1 tsp. vanilla flavoring
10 (or so) blanched whole almonds, toasted

Line an 8-inch (2 quart) bowl with 1/4-inch pound cake slices; cut pieces to fill in any spaces. Set aside remaining slices.
Use a vegetable peeler to shave about 2 Tablespoons of chocolate from the edge of the chocolate bar. Chill the shavings to save for garnish. Break the remaining chocolate bar into small pieces and process in a food-process until crumbly. Add ricotta and 1 cup of powdered sugar and process until blended, but not completely smooth. Turn half of the cheese mixture into the bowl with cake; spread evenly. Cover with a layer of the reserved pound cake slices. Top with the remaining cheese mixture and another layer of cake. 
Cover and chill several hours or overnight. To serve, invert onto a serving plate. In a small bowl, beat whipping cream and 1 Tablespoon powdered sugar and vanilla. Frost cake with the whipped cream and garnish with the reserved chocolate shavings and almonds.



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I also would like to thank Andrea of The Kitchen Lioness for choosing my blog to receive  the
“Lovely Blog Award”.  I am honored! I met Andrea through our mutual cooking groups French Fridays with Dorie and Tuesdays with Julia! She is very talented and has such a LOVELY blog with gorgeous photos and wonderful recipes. I am so glad that I have gotten to know her and hope you will visit her LOVELY blog and get to know her, too!  


This is always the hardest part for me. I really don’t like choosing but, I´m passing this award to the following lovely blogs. Please take the time and visit them:



Inside a British Mums Kitchen
My Baking Heart
Baking in Spain
There and Back Again
Always Add More Butter


Seven things about me:
- Before I retired, I worked as an administrative assistant in a doctors office
- I love to travel and hope to get to Budapest and Vienna next year
- I would love to learn to speak French
- Visting my grandchildren is my favorite thing to do
- Although I have traveled to Europe several times, I have never been to the west coast of the US
- I collect tea pots, cookbooks and retro bakeware
- I love to garden almost as much as I love to bake


The Rules of Acceptance:
•         Thank the person who gave you this award
•         Include a link to their blog
•         Next, select 5 blogs/bloggers that you’ve recently discovered or follow regularly.
•         Nominate those bloggers for the Award.
•         Finally, tell the person who nominated you 7 things about yourself.
•         In the same post, include this set of rules.
•         Inform each nominated blogger of their nomination by posting a comment on each of their blogs.


17 comments:

  1. Wow, Kathy - the elegance of this cake truly belies its simplicity! And, I must say, that I thought I was bad, but you truly have me beat on recipe hoarding. I also copy on-line recipes I like into Google docs - LOL! Let's just call it a passion!

    Happy 4th of July!

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  2. Gorgeous cake, I love the way the ingredients are all layered in the bowl and the shape of the finished cake! Wasn't it nice to be reminded of this recipe;-) I have given up on collecting recipes and have started giving away cookbooks from my collection, it just got to be too much;-) That's why I follow talented bakers like yourself, so I can get the best recipes saved on my computer, where there's no dust,lol!

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  3. So pretty! Congratulations on the award!

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  4. This love this cake. It is so pretty. Bet it tastes incredible!

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  5. This cake is definitely the bomb :D
    Yum!!!
    Also congrats on the much deserved award my friend!

    Cheers
    CCU

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  6. What a cake!!! It looks delicious! Thanks so much for the award!!!!!

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  7. Thanks for the award, Kathy!!!! I'm thrilled and will be posting about it in my 4th of July post! This cake looks amazing. I printed out the recipe, which seems only fitting. :)

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  8. A beautiful cake that is easy and delicious:) Congratulations on your award and have a great Fourth of July!

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  9. Kathy, your Canolli Bombe looks so European/Italian, very pretty and summery! I have never been to Budapest, but I went to Vienna twice, what an experience (if you go there, your "baker`s heart" will certainly tell you to have a slice of the real "Sacher Torte" at the Hotel Sacher, recreate it at home and write a wonderful blog post about it!

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  10. Congratulations on your award, Kathy! Your cake looks fabulous and I am so glad that you were able to find the recipe and make it again. I had to chuckle when I read that you are a recipe hoarder because I am as well! I have a feeling that many of us in these groups are. I am bookmarking this recipe to try soon.

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  11. How decadent is this ice cream bombe? Yum! Congrats on the award as well.

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  12. This is a brilliant idea and looks easy enough. Congrats on the award, Kathy!

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  13. Oh, Kathy, this is genius. I have an old-fashioned bombe mold (well, actually two) from Michael's mother. Now, his family had all kinds of help as he was growing up and their cook used to make ice cream desserts in it. I had the inclication but not the know-how or time. Your Canolli Bombe would delight any dinner table or birthday party or for no reason festivity. How it's put together makes me laugh. It's the Bombe!!! A question, did Colleen get any? Thank you Sara Lee and Kathy for this recipe. Congratulations on your well-derserved award. All these badges, fun, heh? I really enjoy your Blog. And, we'll talk about those 600 books later!

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    Replies
    1. Mary, You are too funny! I sent Colleen the leftovers the next day! Sharing and freezing allows me to keep baking! If I didn’t we would be two hundred pounds. You would love this cake…very delicious and of course….easy!! I wish I could make one for you. Take care, Mary…you are in my thoughts!

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