The tagliatelle cake is a typical Emilian dessert consisting of a base of soft shortcrust pastry, a filling of almonds, candied citron, sugar and liqueur and a covering of real egg tagliatelline, prepared like the classic ones only unsalted. Perfect as a dessert for Sunday lunch.
FOR THE SHORT PASTRY
300 g of flour 00
100 g of granulated sugar
80 g of cold butter from the fridge
2 tablespoons of yeast
FOR THE PASTRY
200 g of flour 00
FOR THE STUFFING
200 g of almonds
200 g of candied citron
180 g of granulated sugar
100 g of cold butter
Sassolino liqueur or bitter almond
To prepare the tagliatelle cake, start by finely chopping the candied fruit and almonds with a knife, then collect them in a bowl together with the granulated sugar. Stir and set aside.
Prepare the egg pasta: pour the flour into a bowl, make a fountain and shell the eggs in the center.
Break them with a fork taking a little of the surrounding flour, then knead everything by hand until you get a homogeneous, smooth and elastic dough that you will put inside a plastic bag and let it rest for at least 60 minutes at room temperature.
Now prepare the shortcrust pastry mix the sugar with the butter.
Add the flour and baking powder and knead until smooth. Wrap it in cling film and let it rest for at least 30 minutes in the refrigerator.
Meanwhile, roll out the egg pasta, with a rolling pin or the appropriate machine, in one or more thin sheets and leave them on the cutting board until they have become rough and dry (they should not dry out too much or they will break). If you used a rolling pin, roll the pastry and cut the tagliolini with a knife by slicing the dough into very thin slices of 1 mm. If, on the other hand, you have used the machine, cut the sheets with the appropriate tool. Arrange the taglioni on a floured pastry board and let them dry.
Roll out the shortcrust pastry into a disc of the same diameter as the pan (22 cm in diameter in this case) and distribute a little noodles along the circumference. Set aside some of the filling that will be used for decoration and distribute half of it on the pastry.
Cover with half of the remaining noodles, sprinkle with a little liqueur and make a second layer of filling. Sprinkle with the remaining noodles and distribute over the small amount of remaining filling.
Put many small flakes of butter on the surface and sprinkle the cake again with a little liqueur.
Bake the cake in a preheated oven at 160 ° for 50 minutes – 1 hour, checking several times that the noodles do not burn on the surface. If you see that they are browning too much, cover the cake with aluminum foil. Let it cool and before serving sprinkle with icing sugar.
Enjoy your meal!
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