Noodles cake
Prepare the dough for the noodles with flour, a pinch of salt, butter and three eggs, and spread it as thin as possible on floured surface, leaving it dry for at least half an hour.
Grease and flour a cake pan with a diameter of about 26 cm.
Mince the sweet almonds, put the mixture into a bowl and stir in the sugar and the grated zest of lime.
Roll up the dough, (it should have become a little dry in the meantime), cut into fine strips and unroll.
Place on the bottom of the pan a layer of tagliateline, sprinkle with the mixture of almonds, sugar and lime, sprinkle with flakes of butter and sprinkle with a squirt of Grappa.
Continue alternating these ingredients until exhaustion.
Cover the surface of the cake with a previously buttered sturdy sheet of wax paper and put the mold in the oven at 160 ° -170 °, baking it for about an hour.
When baked, sprinkle the cake with a couple of tablespoons of lime juice and honey, let it cool and serve.
Recommended Grappa:
Bassano Classica
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
350 g white flour
200 g butter
180 g brown sugar
150 g peeled almond
One fresh cedar
3 fresh eggs
Grappa
Acacia honey
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Dessert
- Preparation time:
- About 1 hour
- Notes:
- The long tradition in sailing overseas influenced the eating habits of the Veneto region a lot; this "torta de paperele" (in dialect) can be considered as a derivation of "Katayif", a typical Turkish sweet.
