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This delicious gubana recipe is courtesy of Gina DePalma.

Source: The Martha Stewart Show, November Fall 2007
Servings

Ingredients

For The Dough

For The Filling

Directions

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5
  • vickiecarol
    22 FEB, 2008
    I just made this cake today. Had to watch the video and read the recipe to understand the direction. Did not have any grappa, so I used chocolate eau de vie. came out very flaky and buttery. Delicious.
    Reply
  • jjeanniespets1
    4 FEB, 2008
    Very good recipe. Very flakey. Maybe alittle to much butter. But it's delicious.
    Reply
  • Ponceleon
    6 JAN, 2008
    I made this cake yesterday. Added lemon and orange zest to the dough. Stored ithe dough overnight in the refrigerator and in the morning also added sliced Apples to the filling. All came out absolutely delicious! The crust was flaky and wonderfull, the best yeast dough I ever made and I made many before. Thanks for the tip of preparation, like folding in the butterdough and letting it rest.
    Reply
  • ZTAKPsi
    16 DEC, 2007
    The next dough, because I had to do it over b/c of the yeast issue, I used 2 packages and the yeast foamed up properly. Also, according to the TV/video, you fold up the butter into the dough and let it proof for 4 hrs. According to the directions you roll the butter into the dough and then let it proof. My dough is rising as I type, so I'm going to follow the video and let my butter proof in the dough and then roll it out. This recipe should really be corrected from these errors. Thanks.
    Reply
  • ZTAKPsi
    16 DEC, 2007
    The recipe doesn't match the directions and the directions don't match what they showed on TV. The recipe calls for 3 1/4 C of flour and according to the directions there is 3 3/4 C of flour. (1/4 C for the butter, 2 C to start with, 1 1/2 C to add in). I ended up using the extra 1/2 C to make the dough ball up. Also, it calls for 1 T of dry yeast and equals that to 2 packages of dry yeast. My 1st dough I tried with 1 package, which equaled 1 T and the yeast didn't foam and didn't rise.
    Reply
  • xina
    12 DEC, 2007
    You could use any eau de vie, which is a spirit distilled with fruit essences, such as pear-scented Poire William or plum-scented Mirabelle or Slivovitz. Note that eaux de vie, the family to which grappa belongs, are not sweet. As a last resort, you could use white rum.
    Reply
  • manusch
    5 DEC, 2007
    If grappa is not available, what could you use as a substitute?
    Reply
  • Trident
    4 DEC, 2007
    Grappa is an Italian brandy distilled from the pulpy mass of skins, pits, stalks left in the wine press after the juice of the grapes have been extracted. Young grappa is fairly fiery, but mellows with age.
    Reply
  • Aydensmommy
    4 DEC, 2007
    I think Grappa is a liquor, maybe from the mediterranian?
    Reply
  • judy-judy-judy
    3 DEC, 2007
    What is grappa?
    Reply

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