Torta coi bischeri is a typical Pisan dessert. “Torta” means cake and the word “bischero” literally means the small key which is used to adjust the strings of a violin. However, the word has developed dozens of other meanings in Tuscany. In the case of the Torta coi Bischeri, the word refers to the rolls of dough which are arranged during preparation to surround the cake, and which look exactly like the aforementioned violin key.
This “cake”, is actually closer to a tart and is made of chocolate decorated with currants, pine nuts and candied fruit. As well as the traditional recipe, there is also a green version which sees the rice mixed with beets. Although it is widely sold throughout Pisa, this cake actually originates from Pontasserchio.
In this village, the cake is especially popular during the month of April due to a festival where all residents must bake a spring dessert. As it is a popular gift amongst family and friends during Easter, it is an obvious choice. However, as so many of the cakes are made, each with the family's own recipe, the festival turns into a competition.
The best place to try the cake is in its birthplace or in the surrounding but if you’re too far away, you can try to make it at home with local ingredients. Follow our recipe for now and find a holiday rental in Pisa so you can try the real deal later – or, maybe, even compete in the festival yourself!
This “cake”, is actually closer to a tart and is made of chocolate decorated with currants, pine nuts and candied fruit. As well as the traditional recipe, there is also a green version which sees the rice mixed with beets. Although it is widely sold throughout Pisa, this cake actually originates from Pontasserchio.
In this village, the cake is especially popular during the month of April due to a festival where all residents must bake a spring dessert. As it is a popular gift amongst family and friends during Easter, it is an obvious choice. However, as so many of the cakes are made, each with the family's own recipe, the festival turns into a competition.
The best place to try the cake is in its birthplace or in the surrounding but if you’re too far away, you can try to make it at home with local ingredients. Follow our recipe for now and find a holiday rental in Pisa so you can try the real deal later – or, maybe, even compete in the festival yourself!
Ingredients
For the filling
200g of rice
200g of dark chocolate
100g of pinenuts
100g of cocoa
150g of black raisins
100g of candied fruit
100g vanilla sugar
200 g sugar
3 eggs
Nutmeg
A glass of Strega liqueur
Rum to taste
Cinnamon to taste
For the dough
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
Method
1. Prepare the filling first by cooking the rice in salted water with a little cinnamon. Drain and add the chocolate and cocoa powder and melt everything well, then cool.
2. 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.
3. Now, 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.
4. Add flour until it becomes the consistency of dough and knead.
5. Roll a thin sheet of dough and use to line a baking tin.
6. 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.
7. Bake at 180 degrees Celsius for 90 mins.
Now you can enjoy the fruits of your labour as you plan your trip to Tuscany!
For the filling
200g of rice
200g of dark chocolate
100g of pinenuts
100g of cocoa
150g of black raisins
100g of candied fruit
100g vanilla sugar
200 g sugar
3 eggs
Nutmeg
A glass of Strega liqueur
Rum to taste
Cinnamon to taste
For the dough
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
Method
1. Prepare the filling first by cooking the rice in salted water with a little cinnamon. Drain and add the chocolate and cocoa powder and melt everything well, then cool.
2. 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.
3. Now, 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.
4. Add flour until it becomes the consistency of dough and knead.
5. Roll a thin sheet of dough and use to line a baking tin.
6. 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.
7. Bake at 180 degrees Celsius for 90 mins.
Now you can enjoy the fruits of your labour as you plan your trip to Tuscany!
