Tagliatelle cake or Ricciolina cake
Tagliatelle cake, or Ricciolina cake, is a traditional dessert from Emilia-Romagna. It has a shortcrust pastry base, an almond and sugar filling, and a surprising topping of crispy, fresh egg tagliolini.
Servings 6 serves
Equipment
- 1 round cake pan, 21 to 23 cm in diameter. You can use two smaller round pans to make two cakes, or one rectangular pan.
Ingredients
Shortcrust pastry
- 200 g of all-purpose flour
- 50 g of powdered sugar
- 1 pinch of salt
- 100 g of butter, straight from the refrigerator
- 1 egg, 55 to 65 g
- 1/2 teaspoon natural vanilla extract
Filling
- 200 g of blanched almonds
- 100 g of caster or cane sugar
- 1 egg, approx. 60 g
- grated zest of 1/2 organic small lemon
- 60 g of candied citron or candied bitter orange optional
- 100 g of Disaronno almond liqueur or rum
Topping
- 80 g of fresh egg pasta tagliolini
- 60 g of butter
- powdered sugar to taste
Instructions
Shortcrust pastry
- Mix the flour, salt, and sugar in a bowl.
- Add the butter, cut into small pieces, and the whole egg.
- Knead with the fingertips, avoiding overheating the butter, until the dough is smooth and compact.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
Filling
- Meanwhile, preheat the oven to 180 °C (350°F), on the static setting.
- Toast the almonds in a pan for two minutes.
- Chop 1/3 of the almonds with a knife and blend the rest with the sugar in a mixer.
- In a bowl, combine chopped almonds with almond and sugar powder, then mix.
- Add the grated lemon zest, chopped citron, egg, liqueur, and mix.
Assembling cake
- Roll out the shortcrust pastry to a thickness of about 3 mm, line the tart tin, covering the edges, trim and remove any excess pastry from the edges with a knife.
- Pour the filling into the tart. The filling should come just below the edge of the pastry and the mold.
- Spread the fresh, uncooked tagliolini over the cake.
- Distribute butter flakes on the surface and dust with powdered sugar.
- Cover the cake with a sheet of aluminum foil that will be easy to remove during baking.
- Bake in a preheated oven for 15 minutes.
- After this time, remove the cover and continue baking for another 30 minutes or until the tagliolini and the edges of the cake are golden brown.
- If the tagliolini are not brown enough, turn on the grill function during the last few minutes of baking or, if you don't have a grill, extend the baking time by a few minutes
Tips
- This dessert tastes better after a day of resting.
- In any case, allow the dessert to cool completely before serving.
- Store outside the refrigerator for up to a week.