Italian sour cream Saronno cake is a luscious dessert that combines the flavors of Italy with the richness of sour cream and the nutty flavor of Saronno liqueur. This delectable treat is perfect for any occasion, whether it is a special holiday gathering or a simple get-together with friends and family. With its creamy texture, tangy sweetness, and boozy aroma, Italian sour cream Saronno cake is sure to be a hit at your next event.
Let's cook with our recipes!
AMARETTO ITALIAN SOUR CREAM CAKE
This is a delicious cake that eveyone should try at least once, It's so good,and the glaze is yummy!!
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 1 10-inch tube cake
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
- In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
- In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
- GLAZE:.
- In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.
Nutrition Facts : Calories 5132, Fat 239.5, SaturatedFat 105.8, Cholesterol 988.2, Sodium 4010.3, Carbohydrate 708.8, Fiber 29.8, Sugar 477.9, Protein 69.1
ITALIAN CREAM-FILLED CAKE
This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
ITALIAN SOUR CREAM SARONNO CAKE
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.
Provided by Cheryl Thebeau-Blev
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- 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 p late. 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.
- In a small bowl, blend all ingredients until smooth.
Nutrition Facts : Calories 3687.7, Fat 199.4, SaturatedFat 99.1, Cholesterol 900.7, Sodium 1577.3, Carbohydrate 446.2, Fiber 22.5, Sugar 370.1, Protein 53
Tips:
- Use high-quality ingredients, especially the sour cream and butter. This will ensure that your cake has a rich, delicious flavor.
- Make sure the sour cream is at room temperature before you start baking. This will help it to incorporate smoothly into the batter.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help it to rise evenly.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you are using a cream cheese frosting, make sure the cream cheese is also at room temperature before you start mixing it.
- Store the cake in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Italian Sour Cream Saronno Cake is a delicious, moist cake that is perfect for any occasion. It is easy to make and can be dressed up or down, depending on the occasion. Whether you are serving it for a special occasion or just for a simple dessert, this cake is sure to please everyone.
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