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Рецепт Classic Friulian Cake (Gubana)
by Global Cookbook

Classic Friulian Cake (Gubana)
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Ингредиенты

  • 16 ounce butter cool, divided
  • 1 tsp salt
  • 3 1/2 c. flour divided
  • 1/2 c. ice water
  • 1 c. walnuts minced roughly
  • 1/2 c. hazelnuts minced roughly
  • 1 x lemon zested
  • 1 x orange zested
  • 1/4 c. candied citron
  • 1/4 c. semi-sweet chocolate pcs roughly minced
  • 1/4 c. currants soaked 1 hour in
  • 1/2 c. Verduzzo wine
  • 2 x Large eggs separated, and whites beaten till stiff
  • 1/4 c. sugar plus
  • 3 Tbsp. sugar

Инструкции

  1. Strudel Pastry Austro-Italian Style: In a food processor, place 4 ounces of the butter, 1 tsp. salt, and 2 1/2 c. of the flour and blend till texture of breadcrumbs. Slowly add in ice water till dough comes together. Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator. This is called the pasta mix.
  2. In a food processor, place the remaining butter and 1 c. flour, and mix till blended and scrape out on to board. Working quickly, form this mix in a 4-inch square and place in refrigerator. This is called the burro mix.
  3. After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mix on a well-floured clean marble surface. Place burro mix in center and fold the pasta mix over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8- by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working.
  4. Fold bottom third up and top third down to create a small package and turn 90 degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8- by 16-inch rectangle again. Repeat folding process and chill 30 min, covered in a moist cloth.
  5. Remove and repeat the rolling-and-folding process 3 times. Allow 30 min refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
  6. Preheat oven to 375 degrees and grease a cookie sheet.
  7. Filling: In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pcs, currants, and soaking liquid and stir to combine. Add in the egg whites and 1/4 c. sugar and fold together.
  8. Assembly: Roll the pastry out to a 10- by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry proportionately, leaving 2 inches uncovered at one end. Roll the pastry up like a jelly-roll from south to north so it appears to be a thick pipe.
  9. Make a circle of the pipe by attaching the two open ends like a wreath. Brush with the beaten Large eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 min. Allow to cold before cutting. Serve with Verduzzo wine.
  10. This recipe yields 4 servings.