Curly cake

0 2 minutes read

Difficulty: easy
Time: 1 hour and 45 minutes
Servings: 6 people
Calories: 222 / serving

The ricciolina cake is a delicious recipe that comes to us from the famous book of Artusi, but it is perfect for today and easily made in our ovens. It is a shortcrust pastry shell stuffed with orange marzipan and covered with crunchy golden curls, hence the name.

Ingrediants

170 grams of flour
70 grams of sugar
85 gr of butter
1 egg
170 gr of shelled almonds deprived of the dark skin plus 3 bitter almonds
100 grams of sugar
15 gr of butter
20 gr of candied orange peel
1 egg yolk
1 generous handful of very thin fresh egg noodles
1 piece of candied citron
1 knob of butter
powdered sugar to taste

Preparation

1. Prepare the shortcrust pastry making a well with the flour, then put the sugar, the cold butter into small pieces and the egg in the center. Work the dough quickly using your fingertips.

1. Make a ball with the pasta, wrap it in cling film, and put it in the refrigerator for at least an hour.

1. Prepare the orange marzipan. Using a food processor, blend the almonds together with the sugar and the orange peel, reducing everything to a fairly fine powder. Pour everything into a bowl.

1. Add the butter and egg yolk.

1. Work everything together to obtain a fairly solid paste, adding a few tablespoons of cold water.

1. Roll out the shortcrust pastry and line a pan of about 21 cm with it. in diameter, first greased.

1. Spread the marzipan on the shortcrust pastry in an even layer (help with wet hands, since it is sticky).

1. Cover the cake with the tagiolini.

1. With a brush, grease the noodles with melted butter.

1. Bake the cake in a preheated oven at 180 degrees for about 40 minutes. Watch the cooking, and if the cake starts to brown too much cover it with aluminum foil. Let it cool completely, indeed it would be better to prepare it a day or two before enjoying it.