Cannoli Cake (Cassata Cake)

1-1/2 Cups Ricotta Cheese
½ Cup Confectioners’ Sugar
¼ Cup semi-sweet chocolate chips
Dash of cinnamon
¼ Cup candied fruits

Mix in bowl –by hand or on low speed, ricotta cheese, sugar and cinnamon. 
Fold in chocolate chips and candied fruits.
Cover and refrigerate for two hours.
At this point you can fill cannoli shells or create the cake.

A store bought sponge cake is best.  Around 7” round. 
Slice in half to fill.  Before filling, brush and wet the cake with:
2 oz. Simple Syrup
1 oz Rum

Spread the filling evenly on the cake layer.

10 oz. Confectioners’ Sugar
Juice of one lemon

Add in Milk till the right consistency forms.  Not too thick or too thin.  If you add too much milk, you can always add in more confectioner’s sugar to thicken up.

Top cake with frosting and keep refrigerated.