There cake with bischeri is a homemade Tuscan dessert, typical of San Giuliano Terme, Pontasserchi and Vecchiano, towns in the province of Pisa, in Tuscany.

The history of the most famous cake in Pisa

The pie co 'bischeri is linked to a religious event always celebrated throughout history April 28th.
Given that many pilgrims they arrived on that day in Pontasserchi to admire the Miracle Crucifix placed inside the Church of San Michele Arcangelo, the locals decided to offer them this cake which was very nutritious and energetic.
Even today this tart is traditionally prepared in the Ascension period.

What does "bischeri" mean?

In the kitchen the bischeri are the pastry dough pins that come out of the mold and that go to create the decorative border of the cake.
In the Tuscan dialect, on the other hand, "bischero" means a person who is a little bit naughty and good.
Finally, Bischeri was also the name of a very wealthy Florentine family, owner of various buildings which, over the years, due to numerous expropriations, lost everything.

The recipe of the co 'bischeri cake

Ingredients

For the pastry
300 g of 00 flour
150 g of butter
4 egg yolks
1 lemon (grated rind)
150 g of sugar
1 teaspoon baking powder

For the stuffing
2 eggs
100 g of rice
60 g of pine nuts
80 g of dark chocolate
150 g of sugar
50 g of bitter cocoa
50 g of candied fruit
50 g of raisins
vanilla
nutmeg
2 tablespoons of Strega liqueur

Method

First prepare the pastry working eggs in a bowl with sugar.
Add the softened butter and the lemon zest and mix everything.
Then add the flour and baking powder and continue stirring.
Once ready, wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.
For the stuffing Cook the rice in plenty of unsalted water with a pinch of grated nutmeg. Drain it and add the dark chocolate chopped, cocoa, sugar and the seeds of the vanilla bean. Let the mixture cool in a bowl while separately whisk the eggs and add them to the cold mixture.
Add last pine nuts, raisins, candied fruit and liqueur. Put the mixture in the refrigerator and spread the pastry.
Cover the pastry with a round mold, previously greased and floured, leaving at least 4 cm on board.
Pour the filling and then make the beaks on the edges, the bischeri in fact.
Decorate the tips of the beaks with pine nuts if you want and with the remaining pastry make a classic grill on the surface of the cake.
Cook in a preheated oven at 180 ° for about 50 minutes.

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