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Torta di Tagliatelle ( Emilia-Romagna)

participate with this cake contest Here we cook with the heart designed by Sandrina's Blog The Teaspoon Milù. I really liked it, and not surprised, the kitchen-heart connection, because Sandrina is a sweet girl who reminds us with this contest, as the sentiment is important in life.

The inspiration for this cake is my mom, we did this when she was sweet nostalgia of its places of origin. I speak a little of her ... strong woman, sometimes a little hard but with a generosity and kindness only. Second child of a large family, was sent to 12 repeat 12, to serve in a Ligurian family .... Then she met my father, the love of his life. Despite the humble peasant origins, had a fineness of manner and bearing that distinguished them. Cooked superbly all'emiliana is that the Ligurian. What good memories, those Sunday dinners together, the smells of good food that floated around the house, the table spread with the cloth nice, laughter, and the smell when I embrace!,

Thanks Sandrina, for making me remember so many moments that sometimes remain dormant in the heart ....

Recipe:

first thing to do with the noodles:

200 gr.

flour 2 slices of butter

a teaspoon of sugar 2 egg yolks

a little milk

mix everything, then pass the mixture with Grandma duck, even to the intermediate thickness, leaving a dry pulp and then pass the roll of noodles.

pastry:

300 gr.

flour a pound sugar

a quarter pound butter

an egg yolk as a whole egg, grated lemon peel

a sachet vanilla

half a sachet baking powder

prepare the pastry and roll it into the pan with parchment paper, leaving some border.

Filling:

200 gr. with toasted almonds and chopped

100 gr. add sugar

a teaspoon coffee powder in a teaspoon unsweetened cocoa

Whisk 2 egg whites (who put forth by the noodles) and mix well.

Place half this mixture over the pastry and roll it out, it will be quite sticky, but slowly you make it. Cover with a layer of noodles, spread with the remaining stuffing his hands into small pieces, cover with other noodles (not crushed).

180 oven for 30 to 40 min. Please follow the cooking, because the noodles tend to get darker, then cover with aluminum foil. When the cake is cooked, pour over, evenly distributed, half a glass of aniseed liqueur Sassolino.