Classic Friulian Cake: Gubana

Name: Classic Friulian Cake: Gubana
Prep time: 2 h 22 min
Cook time: 2 h 22 min
Total time: 2 h 22 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams butter, plus 12 ounces, cold; 38 grams candied citron; 36 grams currants, soaked 1 hour in 1/2 cup Verduzzo wine; 36 grams currants, soaked 1 hour in 1/2 cup Verduzzo wine; 2 eggs separated, whites beaten until stiff; 313 grams all-purpose flour plus 1 cup; 60 grams roughly chopped hazelnuts; 118 milliliters ice water; 1 lemon, zested; 1 orange, zested; 1 teaspoon salt; 44 milliliters roughly chopped semisweet chocolate pieces; 50 grams sugar, plus 3 tablespoons; 117 grams roughly chopped walnuts

Classic Friulian Cake: Gubanan is a dessert that serves 4. One serving contains 976 calories, 19g of protein, and 58g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires semisweet chocolate pieces, candied citron, walnuts, and eggs. From preparation to the plate, this recipe takes approximately 2 hours and 22 minutes. If you like this recipe, you might also like recipes such as Classic Browned Butter Yellow Cake For A Classic Friend, Classic Pound Cake, and Classic White Cake.

Instructions

Preheat oven to 375 degrees F and grease a cookie sheet.

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Baking Sheet

Oven

In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid and stir to combine.

Ingredients you will need

Candied Citron

Orange Zest

Lemon Zest

Chocolate

Hazelnuts

Currants

Walnuts

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Mixing Bowl

Add the egg whites and 1/4 cup sugar and fold together.

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Egg Whites

Sugar

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 evenly, leaving 2 inches uncovered at 1end.

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Roll

Roll the pastry up like a jellyroll from south to north so it appears to be a thick pipe.

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Roll

Make a circle of the pipe by attaching the two open ends like a wreath.

Brush with the beaten eggs yolks and sprinkle with the remaining sugar.

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Egg Yolk

Sugar

Place on a cookie sheet and bake for 50 minutes. Allow to cool before cutting.

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Baking Sheet

Oven

Serve with Verduzzo wine.

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Wine

In a food processor, place 4 ounces butter, 1-teaspoon salt, and 2 1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice water until dough comes together.

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Breadcrumbs

Water

Butter

Dough

All Purpose Flour

Salt

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Food Processor

Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.

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Pasta

In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.

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Butter

All Purpose Flour

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Food Processor

After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.

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Pasta

Place burro mixture in center and fold the pasta mixture 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. Fold bottom third up and top third down to form 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 refrigerate 30 minutes, covered in a moist cloth.

Ingredients you will need

Butter

Dough

All Purpose Flour

Pasta

Roll

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Rolling Pin

Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.

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Dough

Wrap

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Plastic Wrap

Equipment

Ingredients

Servings:

113grams

butter, plus 12 ounces, cold 38grams

candied citron 36grams

currants, soaked 1 hour in 1/2 cup Verduzzo wine 36grams

currants, soaked 1 hour in 1/2 cup Verduzzo wine 2

eggs separated, whites beaten until stiff 313grams

all-purpose flour plus 1 cup 60grams

roughly chopped hazelnuts 118milliliters

ice water 1

lemon, zested 1

orange, zested 1teaspoon

salt 44milliliters

roughly chopped semisweet chocolate pieces 50grams

sugar, plus 3 tablespoons 117grams

roughly chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Famille Vincent Cremant de Bourgogne with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.