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Italian Sour Cream Saronno Cake
Vita Viviano D'Artega
2 eggs, separated
1 cup shredded coconut
1/2 cup plus 2 tsp. ground pecans or walnuts
1 pkg. 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
Glaze (recipe below)
In a small bowl, beat 2 egg whites until foam. Gradually add brown sugar. Beat until stiff peaks form, about 3 minutes. Fold in coconut and ground nuts. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened. Beat 2 min. at high speed. Pour batter evenly on top of meringue in pan.
Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes. Loosen sides and invest into serving plate. Cool completely. Spoon glaze over top of cake, allowing some to run down sides. Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
GLAZE:
1 cup sifted confectioners/powdered sugar
2 tablespoon Amaretto liqueur
2 - 4 tablespoon water
1 tablespoon corn syrup
2 tablespoon cocoa
1 tablespoon butter/margarine - softened
In a small bowl, blend all ingredients until smooth.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
