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 In Dolce Italiano, Gina DePalma, the pastry chef at Mario Batali's Babbo, shares her passion for Italian desserts and her knowledge for creating them. From the beginning introductory pages, which include her description of essential Italian ingredients, through all of her wonderful dessert recipes Gina's talent shines. Her recipes are clearly and informatively presented; her instructions helpful; and her descriptions inspiring. For an example try out "Grappa-Soaked Mini Sponge Cakes" and see for yourself the wonders of Italian desserts and Gina DePalma.
Grappa-Soaked Mini Sponge Cakespan di spagna con grappa
From Dolce Italiano By Gina DePalma W.W. Norton 2007
I can't think of a better use for miniature Bundt molds than these moist, light sponge cakes, a variation on the classic Italian sponge cake, pan di Spagna. Don't be afraid of the grappa syrup; the alcohol will cook off as the syrup boils. You can add even more flavor to the syrup if you wish simply by adding half a vanilla bean or the zest of an orange or a lemon to the pot. Whipped cream, or even tangy crème fraîche, is a divine accompaniment, perhaps with some fresh fruit and a caffè correto - a shot of espresso "corrected" with a dash of grappa. Makes 12 mini sponge cakes.
For the Grappa Syrup
- 3/4 cup granulated sugar
- 3 tablespoons grappa
- 1/4 cup water
For the Sponge Cakes
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 large eggs, separated
- 1 1/4 cups granulated sugar
- 2 tablespoons honey
- 1 tablespoon grappa
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick/4 ounces) unsalted butter, melted and cooled
- Pinch of kosher salt
- 1/4 teaspoon cream of tartar
Preheat the oven to 350°F. Grease two mini Bundt pans, each with six 4-by-2 inch molds, 1 cup capacity (12 cakes total), with nonstick cooking spray, dust the pans with flour, and tap to knock out the excess. To make the grappa syrup: Stir together the sugar, 2 cups grappa, and the water in a medium saucepan. Place the saucepan over medium heat and bring the contents to a boil, then lower the heat slightly and allow the syrup to simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool. To make the sponge cakes: Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks together with the sugar and honey on medium speed until very light, pale yellow in color, and doubled in volume, about 3 minutes. Beat in the grappa and vanilla extract followed by the melted butter. Transfer the egg mixture to a large, clean mixing bowl. Fold in the dry ingredients quickly and lightly, using a rubber spatula, stopping just before they are fully incorporated. Clean the whisk attachment and mixing bowl. Place the egg whites and salt in the cleaned bowl. Using the whisk attachment on medium-high speed, beat the egg whites until they are foamy and light. Add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the batter quickly and lightly; this will also incorporate any streaks of dry ingredients that remain. Spoon the batter into the prepared pans, filling them 6 full and smoothing the tops with the back of the spoon. Bake the cakes for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean and the cakes have begun to pull away from the sides of the pans. Allow the cakes to cool for 5 minutes in the pans, then carefully turn them out onto a wire rack. Gently brush the grappa syrup over the entire surface of the warm cakes, until all the syrup has been used. Allow the cakes to cool completely before serving. Serve the cakes with whipped cream or gelato and fresh fruit or simply dusted with confectioners’ sugar. Any leftover cakes may be wrapped in plastic or stored in an airtight container and served the following day. About Dolce Italiano "Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques." Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York's most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano "pure inspiration."
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