Tuscany Cake with Bischeri

I have been wanting to make this recipe for a long time and I want to dedicate it to all my friends from Pisa.

It is a recipe for a dated cake that reminds one of a medieval castle, with its "bischeri", a sort of lace or beaks that rise around the edges of the pastry as a sort of defense of the filling.

Have I piqued your curiosity? 

Then you just have to discover the recipe. 

See also: Gourmet Pizza  

See also: Ricotta Eggplant Crust Pie

Ingredients for a 24/26cm cake:

For the shortcrust pastry:

• Flour 00 330g
• Butter 150g
• Egg yolks 4
• White sugar 140g
• Baking powder 4g
• Lemon zest to taste
• A pinch of salt

For the filling

• White rice 80g (boiled)
• Pine nuts 50/70g
• Sultanas 40g
• Mixed candied fruit 40g
• Dark chocolate 70g
• Butter 30g
• Bitter cocoa powder 50g
• Whole eggs 2
• Nutmeg a pinch
• Cinnamon powder a pinch
• Rum 10cl

Method:

Let's prepare the shortcrust pastry which will then have to rest in the fridge for an hour, in a bowl melt in a bain-marie the butter 150g add 4 yolks and the white sugar 140g, a grated lemon zest (preferably washed😅) and whip everything, add the white flour 330g to the baking powder 4g (less than half a sachet) and with the hands knead until you get a nice compact mass, wrap in plastic wrap and let rest.

Now let's move on to the filling because there is no more appropriate term for this cake, given the diversity of ingredients to be used.

In a bowl melt the butter 30g and then the dark chocolate 70g (you can do it in a bain-marie or in the microwave) add 2 whole eggs and with a whisk mix the ingredients, then with one hand hold the bowl, with the second hand the whisk and with the third hand add the ingredients.

We add the spices to the fat part, cinnamon and nutmeg to your taste (I would use a teaspoon of it), the rum 10cl and then the bitter cocoa powder 50g, the rice (previously boiled), the pine nuts 50/70g, sultanas 40g, candied fruit 40g and so we obtain our dense and dark filling, if it results too hard we can soften it with some spoons of milk.

Take the dough from the fridge, dust the table with a little flour and roll out the dough with a thickness of about 7mm, butter and flour a round baking pan with hinge and roll out the dough inside following the edges well, fill with the filling shaving well and being a few millimeters below the edges of short pastry, now with the index finger and thumb we are going to pinch the edge of short pastry creating two grooves and a rounded tip around the circumference.

Bake at 180° for 30 minutes in static mode.