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  Tuscan Recipes-Torta co' Bischeri-
 
   

For the pasta:

  • gr. 100 of sugar
  • gr. 100 of butter
  • gr. 200 of flour
  • 3 eggs
  • gr. 6 of carbonate of ammonium
  • gr. 10 of liqueur bewitches
  • gr. 10 of maraschino
  • bark of lemon and of orange grate.

For the stuffing:

  • gr. 100 of rice
  • gr. 150 of melting chocolate
  • gr. 20 of cocoa
  • gr. 100 of sugar
  • 7 eggs
  • gr. 50 of bark of candied orange
  • gr. 50 of pinoli
  • gr. 50 of sultana
  • gr. 10 of liqueur bewitches
  • gr. 10 di maraschino

For the pasta:

prepare the around 10 first hours "container of the mixes": unite the yolks with the sugar and the sugar [vanigliato] and climb well all, add the egg white climbed on to snow also he. Add the fused butter, the bark and the liqueur (maraschino and witch), amalgamate then with the flour (around 1/ 3) until to reach a mixture rather slow. Departed the 10 hours unite the rest of the flour, up to reach a necessary consistence for line of the die.

For the stuffing:

the "container of the stuffing" will be prepared at least 10 hours before the uses: boil the rice, drip it and while is still heat unite the melting chopped chocolate, the cocoa and the sugar. Once cooled the all unite the aromas: maraschino, liqueur bewitches, bark of lemon and orange, the sugar vanigliato, the pinoli, the withered grape, and 2 eggs. Departed the 10 hours unite the rest of the eggs slightly beaten apart from until to get a mixture rather soft. Will fill the lined die, with the prepared stuffing, decorate with some strips of pasta arranged to net on the surface of the cake, refold the edges toward the center of the cake give the form of "pirulini" upright, the famous "[bischeri]," that they will crown it almost they are of the "blackbirds." Cook in oven to the temperature of 200c. until when the pasta will have taken a light brown color.


 

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