Torta coi Bischeri A recipe from medieval Pisa "Torta coi bischeri" is a typical dessert made in Pisa since the 1200. As you know, we try to keep and follow the traditional recipes of Italian and Tuscan cuisine, so that is the recipe we follow in our cooking classes.
Ingredients for the filling 200 g of rice 200 g of dark chocolate 100 g of pine nuts 100 g of cocoa 150 grams of black raisins 100 g candied fruit 100 g vanilla sugar 200 g sugar 3 eggs Nutmeg A glass of Strega liqueur Rum to taste Cinnamon to taste
Ingredients for the pastry 4 eggs 250 g of sugar 100 g of butter 100 g of vanilla sugar 5 g baking powder Plain white flour Grated rind of one lemon untreated
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For the filling: Cook the rice in salted water flavored with a little cinnamon. Drain and immediately add the chocolate and cocoa powder and stir vigorously to melt everything well, then cool. Beat the eggs and add them to the rice mixture, then add the pine nuts, raisins, candied fruit, sugar, some grated nutmeg and the liqueur.
For the dough: Whisk the egg with the sugar, whisk the yolks and mix with the melted butter in a bain marie, baking powder and lemon zest. Add flour until it becomes the consistency of dough and knead.
Assembling the cake: Roll a thin sheet of dough and line the entire baking tin with it. Pour in the filling and level the surface. Shape the “bischeri� using the dough around the edges of the cake with a knife to carve the small pyramids. Bake at 180 degrees Celsius for about an hour and a half. Enjoy!
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