How to cook Italian Noodle Cake Recipe

"Italian Noodle Cake Recipe,Ingredients,For Definitely Short:,For Pastries:,For Stuffing:,Serve:,How to Make Italian Noodle Cake Recipe: "

Italian Noodle Cake Recipe

Dalgano - Italian Food | Tagliatelle cake is a signature Emilian dessert consisting of a soft shortcrust cake base, almond filling, candied citron, sugar, liqueur, and a real egg tagliatelle dessert, prepared like a classic cake only without salt. Perfect as dessert for Sunday lunch.

Short pastry base, very soft due to yeast. Filled with almonds, candied citron, sugar, and Sassolino liqueur. Cover of egg noodles, spread raw, which becomes crispy when cooked: tagliatelle cake is a signature Emilian dessert that is absolutely not to be missed.

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Ingredients

For Definitely Short:

• 300 gr wheat flour 00
• 100 gr sugar
• 80 g cold butter from the fridge
• 2 eggs
• 2 tablespoons yeast

For Pastries:

• 200 gr wheat flour 00
• 2 eggs

For Stuffing:

• 200 grams almonds
• 200 g candied citron
• 180 gr sugar
• 100 g cold butter
• Sassolino liquor or bitter almond

Serve:

• Powdered Sugar

How to Make Italian Noodle Cake Recipe:

1. To prepare the tagliatelle cake, start by finely chopping the candied fruit and almonds with a knife, then collect them in a bowl along with the sugar. Stir and set aside. Prepare the egg paste: pour the flour into a bowl, make a fountain and peel the eggs in the middle.
2. Break it with a fork taking a little flour around it, then knead it all by hand until you get a homogeneous, smooth and elastic dough that you will put in a plastic bag and let sit for at least 60 minutes at room temperature. Now prepare the shortcrust pastry: with a planetary mixer (or mixer) mix the sugar with the butter on low speed with a k hook.
3. Add flour and baking powder and knead until dough is smooth. Wrap in cling film and let rest for at least 30 minutes in the refrigerator.
4. Meanwhile, roll out the egg paste, using a rolling pin or a suitable machine, in one or more thin sheets and leave on a cutting board until it becomes coarse and dry (not too dry or cracked). If you are using a rolling pin, roll out the pastry and cut the tagliolini with a knife by slicing the dough into very thin 1 mm slices. On the other hand, if you are already using a machine, cut the sheet with an appropriate tool. Arrange the taglioni on a floured cake board and allow it to dry.
5. Roll out the shortcrust cake into a dish about the same diameter as the baking sheet (22 cm in this case) and distribute a small amount of noodles around it. Set aside some of the filling to be used for garnishing and distribute half over the pastry.
6. Cover with half of the remaining noodles, sprinkle with a little liqueur, and make a second layer for the filling. Sprinkle with the remaining noodles and distribute a small amount of the remaining filling on top. Put lots of small flakes of butter on the surface and sprinkle the cake again with a little liquor.
7. Bake the cake in a preheated oven at 160 ° for 50 minutes - 1 hour, checking several times so that the noodles do not burn on the surface. If you notice that they are too brown, cover the cakes with aluminum foil. Let cool and before serving sprinkle with icing sugar.