And at the end of a meal, how can you resist the pleasure of a slice of this tagliatelle cake? A pie that wins you over from the first bite. Actually, it would be better to say from the first glance. Do you agree? It is typical of Emilian cuisine although many argue it is, in fact, Mantuan. Well! In any case, I assure you that it is really delicious. The almond filling is soft and super tasty, and the contrast with the crunchy tagliatelle topping is very pleasant. I’m only sorry that the photos don’t do it justice, but I took them on a day of torrential rain. However, trust my words and try it because it really is a dessert that deserves to be shared.

Other cakes you absolutely shouldn’t miss:

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the tagliatelle cake

1 cup all-purpose flour
1/4 cup sugar
zest of half a lemon
1/4 cup butter
1 pinch salt
1 egg (medium)
3/4 cup all-purpose flour
1 egg (medium)
1 pinch salt
zest of half a lemon
3/4 cup almonds
1/2 cup sugar
1/4 cup butter
1 egg white (about 40 g)
powdered sugar

Tools

I prepared the dough, tagliatelle, and filling of this cake with the Thermomix, but you can easily use any other mixer. Of course, you can also make the dough by hand.

1 Mixer (I used Thermomix)
Rolling pin
1 Tart pan with removable bottom, diameter of 9 inches

Preparation of the tagliatelle cake

Wash the lemon well, dry it, and remove the zest with a peeler. Put it in the bowl and grate it (10 seconds, speed 8). Alternatively, you can use a citrus grater. Remember to use an organic untreated lemon as the peel of common lemons is not edible.
Remove half of the zest from the bowl and set it aside.
Gather the remaining zest to the center, then add the flour, sugar, butter in pieces, an egg, a pinch of salt, and knead (1 minute, Knead function). You will get a very crumbly mixture.
Transfer it to the work surface and work it quickly with your hands until you get a smooth and homogeneous dough. Form a block, wrap it in plastic wrap, and place it in the refrigerator for at least half an hour.
Put the flour, egg, remaining lemon zest, and a pinch of salt in the bowl and knead (1 minute, Knead function).
Transfer the dough onto a lightly floured work surface and roll it out with a rolling pin until you get a thin sheet.
Then roll it up and cut it into thin slices.
Open the tagliatelle by spreading them out on a sheet of parchment paper and set them aside.
Put the almonds with the sugar in a mixer and chop them finely (with Thermomix 10 seconds at speed 8).
Then add the butter and egg white. Mix everything until you get a thick and homogeneous cream (1 min, Knead function).
Remove the dough from the refrigerator, transfer it to the floured work surface and roll it out with a rolling pin. Then place it inside a tart pan with a removable bottom diameter of 9 inches, previously buttered and floured. Level the edge. If you do not have this pan and wish to purchase it, you can find it by clicking HERE.
Spread the almond filling inside the dough shell and level it with a spatula.
Finally, cover the surface with the prepared tagliatelle.
Bake the tagliatelle cake in a preheated static oven at 320°F for 35/40 minutes. Remove from oven and let cool before removing from the pan and transferring to a serving plate. Dust with powdered sugar when completely cool. Enjoy! Paola
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