Noodles cake

Preparation:

Preparation: Boil the tagliatelle in plenty of salted water. In the meantime, beat the whole eggs with the cane sugar; coarsely chop the chocolate; soak raisins; melt the butter in a bain-marie; grind the hazelnuts and amaretti into powder. After draining the pasta al dente, mix it well with all the ingredients prepared, adding the coconut powder. Pour the mixture into a springform pan (diameter 28 cm), greased and floured, leveling it a little, then cook for 50 minutes at 200 degrees in the convection oven. Notes: this recipe is the revisited version of the traditional tagliatelle cake; it could be a little dry on the surface, although the noodles covering the cake should be slightly toasted and crunchy; a solution to solve this problem, however, could be to add some pine nuts or small knobs of butter, or cover the cake halfway through cooking to prevent it from drying out too much.