Italian Sour Cream Saronno Cake

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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 Nutrition


  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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