The Tagliatelle Cake is a traditional dessert from Emilia that can also be found in the Mantua area. It is a cake with a shortcrust pastry base, a frangipane filling, and a decoration made with tagliatelle and flavored with Sassolino liqueur. In the past, this cake was prepared on December 13th, Saint Lucia’s day, to be enjoyed during the Christmas holidays.

Other Emilian recipes

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Regional Italian
Region: Emilia-Romagna
Seasonality: All seasons

649.65 Kcal

calories per serving

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Energy 649.65 (Kcal)
Carbohydrates 72.36 (g) of which sugars 36.59 (g)
Proteins 11.14 (g)
Fat 33.92 (g) of which saturated 14.75 (g)of which unsaturated 8.37 (g)
Fibers 3.51 (g)
Sodium 42.33 (mg)

Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3/4 cup all-purpose flour
1 egg (medium)
1 1/2 cups all-purpose flour
6 tbsp butter (soft)
7 tbsp sugar
1 egg (medium)
1/2 tsp lemon zest (grated)
3/4 tsp baking powder
1 pinch fine salt
1 1/4 cups almond flour
10 tbsp sugar
7 tbsp butter
3/4 cup all-purpose flour
2 egg whites
1 vial vanilla flavor
2 tbsp powdered sugar
1 1/2 tbsp butter
1/3 cup anise liqueur

Tools

There are affiliate links in the recipe

Food scale
Bowls
Pasta machine
Pastry board
Springform pan 8.7 in.

Steps

Pour the sifted flour, add the egg and knead until you form a dough that should rest wrapped in plastic wrap for 30 minutes. After the time has passed, roll out the dough very thinly and form tagliatelle.
Pour the sifted flour on the pastry board, add sugar and butter in pieces and mix with your hands to form a crumble. Add the egg, salt, baking powder, grated lemon zest, and knead until a dough is formed. Set it aside covered with a kitchen towel.
In a bowl, mix the almond flour with the sugar, add the soft butter in pieces, and knead to incorporate it. Add the sifted flour, mix again and add egg whites and vanilla flavor. Mix until a soft dough is formed (the consistency depends on how much egg whites were used).
Preheat the oven to 320°F (160°C) in static mode. Roll out a disc of shortcrust pastry of 10.2 in, the base is 8.7 in + 0.8 in for the edge. In a springform pan, place parchment paper on the bottom and place the pastry disc, making the edges adhere well. Prick the bottom with a fork. Fill with the almond mixture and distribute half of the tagliatelle on top, sprinkle with powdered sugar and butter flakes. Add the remaining tagliatelle, sprinkling more sugar and butter.
Bake at mid-height and cook for 50 minutes, ensuring it does not brown too much. Once baked, remove from the oven and, while still hot, pour the liqueur on top. The Tagliatelle Cake is even better enjoyed the next day.