Italian Sour Cream Saronno Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vita Viviano D'Artega. Authors note: Many voyagers who visited Italy became interested in this delicious cake. Perhaps the company that produces the popular Amaretto di Saronno liqueur also introduced the recipe. Ingredients:
2 eggs, separated |
1 cup coconut, shredded |
1/2 cup pecans or 1/2 cup walnuts, ground |
2 teaspoons pecans or 2 teaspoons walnuts, ground |
1 package pudding (included butter recipe cake mix) |
1/2 cup brown sugar |
1 cup sour cream |
1/2 cup water |
2 eggs |
1/2 cup amaretto di saronno liqueur |
6 maraschino cherries |
1 cup confectioners' sugar, sifted |
2 tablespoons amaretto liqueur |
2 -4 tablespoons water |
1 tablespoon corn syrup |
2 tablespoons cocoa |
1 tablespoon butter, softened |
Directions:
1. In a small bowl, beat 2 egg whites until foam.
2. Gradually add brown sugar.
3. Beat until stiff peaks form, about 3 minutes.
4. Fold in coconut and ground nuts.
5. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
6. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
7. Beat 2 min.
8. at high speed.
9. Pour batter evenly on top of meringue in pan.
10. Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes.
11. Loosen sides and invest into serving p late. Cool completely.
12. Spoon glaze over top of cake, allowing some to run down sides.
13. Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
14. In a small bowl, blend all ingredients until smooth.
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