Tagliatelle cake
Instructions
Boil the noodles in salted water.
Meanwhile, beat the eggs with the sugar; coarsely shred chocolate; Soak the raisins; melt the butter in a double boiler; reduce the powdered hazelnuts and amaretti.
After I drained the pasta al dente, fold all ingredients well prepared, adding coconut powder.
Pour the mixture into a mold hinged (28 cm diameter), buttered and floured, levelling a little, then bake for 50 minutes at 200 degrees, ventilated oven.
Note: this recipe is the revised version of the traditional cake noodles; It may be a bit dry on the surface, as the noodles that cover the cake should be lightly toasted and crunchy; a solution to solve this problem, however, would be to add pine nuts and butter flakes, or cover the pie halfway through the cooking so as not to make it too dry.
Ingredients and dosing for 8 persons
- 500 g of type noodles pasta (nidi)
- 250 g of chocolate
- 200 g of hazelnuts
- 150 g of amaretti biscuits
- 150 g of cane
- 150 g of sultanas
- 150 g of powdered dehydrated coconut
- 100 g of butter
- 4 eggs
- Salt
- For the mold:
- Butter
- Flour