Prosecco Cake Recipe - A Taste of the Alps Series

We are continuing our A Taste of the Alps Series, where we bring you recipes straight from mountain huts in the Alps. This week we are sharing the delicious Prosecco Cake Recipe from the Alta Via 1.

This recipe was sent to us by Rifugio Averau, which is located on the Alta Via 1, Italy's premier hut to hut hike.


  • 300 g. (2.07 cups) white flour

  • 9 eggs-300 g. (1.5 cups) white sugar

  • Grated lemon peel

  • 8 g. (1.7 tsp.) baking powder

  • 500 ml. (2.1 cups) fresh whipping cream

  • Bag of Amaretti di Saronno-Bottle of prosecco+


  1. Preheat oven to 160° C (320° F)

  2. Whip 6 egg whites

  3. Add lemon peel, 6 egg yolks, 250 g. (1 1/4 cup) of sugar, baking powder and all the flour

  4. Mix with a whisk

  5. Bake in round baking pan for 40 to 50 minutes

  6. Let the cake cool

  7. Slice the cake in half and pour prosecco on each half of the cake

  8. Whip the cream

  9. Mix 3 egg yolks with 50 g. (1/4 cup) of sugar and a handful of crumbled amaretti di saronno cookies and combine with cream

  10. Cover the lower base of the cake with the amaretto cream mixture, place the top of cake on top and cover again with amaretto cream

  11. Cool in the fridge for at least an hour

  12. Mark each slice with an amaretti di sarrono cookie and crumble one cookie in the center

Check out the Alta Via 1 on our website

Check out the Alta Via 1 Photo Album

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