Scarlett WTorta Veronese (Verona Noodle Cake)
September 23rd 2008 06:12
Torta Veronese (Verona Noodle Cake)
About Cointreau
Cointreau (pronounced [kwan’-trol]) is a brand of triple sec liqueur, and produced in Saint-Barthélemy-ďAnjou, a suburb of Angers, France. Cointreau sources its oranges from all over the world, Spain, Brazil and Haiti.
INGREDIENTS
Serves 6
2¼ cups all-purpose flour
3 eggs
pinch of salt
1 cup butter, softened
1 cup shelled almonds
1 cup granulated sugar
1 lemon, finely grated zest and juice
1 cup very sweet fruit liqueur (Cointreau)
For the cake tin
Butter, as needed
1. Preheat the oven to 400ºF.
2. Sift the flour into a large mixing bowl.
3. Add the eggs, salt, and ¼ cup of softened butter. Mix rapidly to form a smooth, elastic dough.
4. Transfer to a floured work surface and roll out very thinly.
5. Grind the almonds in a food processor.
6. Place in a bowl with the sugar and lemon zest and mix well.
7. Roll the sheet of dough up very loosely and cut it into thin (⅛-inch) strips or “noodles”.
8. Lay the “noodles” out on a clean dish cloth for 10 minutes.
9. Butter and flour a 10-inch springform pan. Cover the bottom with a layer of strips of dough. They should be scattered over the bottom, not carefully arranged.
10. Sprinkle with part of the almond mixture.
11. Repeat this process until all the dough and almond mixture are in the pan, finishing with a layer of noodles.
12. Melt the remaining butter.
13. Pour the butter and liqueur over the noodles.
14. Cover the cake with aluminum foil and bake for 1 hour.
15. Remove the cake from the pan, drizzle with the lemon juice.
16. Serve.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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