PAN DI SPAGNA
4 lg Eggs; separated
1 ts Vanilla extract
3/4 c Sugar; divided
1/2 c Unbleached; all-purpose
-flour
1/2 c Cornstarch
1 pn Salt
CHOCOLATE FILLING
1 1/4 Ups cream
1 lb Semisweet chocolate
1 Stick unsalted butter
2 tb Maraschino
2 c Unsalted; shelled pistachios
Confectioners’ sugar for
-finishing
-SYRUP-
1/3 c Sugar
1/3 c Water
3 tb Maraschino Cherry Liquid
In a medium mixing bowl, whisk the yolks with the vanilla extract.
Whisk in half the sugar and continue to beat until very light and
frothy, about 5 minutes. Combine the flour and cornstarch and sift
once to aerate. In a clean, dry bowl, beat the egg whites with the
salt until they hold a very soft peak. Beating faster, add the
remaining sugar in a very slow stream, beating until the egg whites
hold a firm peak. Fold the yolks into the whites. Sift the flour and
cornstarch over the eggs in 3 additions, folding them in gradually.
Do not over-mix the batter. Pour the batter into a buttered and
paper-lined 9- or 10-inch round pan, 2-inches deep and smooth the
top. Bake the Pan di Spagna at 350 degrees, 30 to 40 minutes, until
it is well risen and feels firm when pressed gently with the palm of
the hand. Immediately loosen the layer from the side of the pan with
a small knife or spatula. Invert the layer and leave the paper stuck
to it. Turn the layer right side up and cool it on a rack.
Double-wrap the layer in plastic and keep it in the refrigerator up
to 5 days or freeze it. Variations: Flavor the batter with a grated
orange or lemon zest or a tablespoon of Anisette.
CHOCOLATE FILLING:
For the chocolate filling, bring the cream to a boil and remove the
heat. Add finely cut chocolate, stir once and let stand for 3
minutes. Whisk smooth, pour into a bowl and cool until set, several
hours at a cool room temperature. Set aside. For the syrup, bring
sugar and water to a boil in a small pan. Cool and stir in
Maraschino. For the pistachios, place in a pan and cover with water.
Bring to a boil, drain and rub in a towel to loosen skins. Go over
pistachios to separate from skins. Place pistachios on a jelly roll
pan and dry out at 325 degrees about 5 minutes. Cool and chop
coarsely. To prepare the layers, cut the Pan di Spagna into 5 thin
horizontal slices. Reserve 2 of the slices, then cut the other slices
into smaller disks, each 1-inch smaller in diameter then the reserved
2, to make a 9, 8-, and 7-inch disk. Reserve scraps. To finish the
filling, beat the butter by machine until soft and light, then beat
in the cooled chocolate mixture all at once. Beat again until light,
then bea t in the Maraschino. Stir in half of the chopped pistachios.
To assemble, place one of the 10-inch layers on a platter or
cardboard and moisten with the syrup. Spread the filling. Continue
with the remaining layers. After spreading the 7-inch layer with the
filling, form a 6-inch layer with the scraps on top of it. Moisten
the 6-inch layer and spread the entire outside of the cake with the
filling. Cut a slash from the center to the edge of the reserved
10-inch layer and cover the entire outside of the cake with it.
Moisten with the remaining syrup and spread with the remaining
filling. Press the reserved pistachios all over the outside of the
cake. Dust lightly with the confectioners’ sugar.
Yields: 10- 12 servings
Yields
1 servings