Florentine stuffed schiacciata

Name: Florentine stuffed schiacciata
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Type 0 flour 2.875 cups; Eggs (about 3 large) 6.5 oz; Whole milk ½ cup; Sugar 1 &frac18; cup; Water 1 tbsp; Sunflower seed oil ¼ cup; Orange peel 1; Powdered yeast for sweets 3 ¾ tsp; Vanilla bean 1; Powdered sugar to taste; Unsweetened cocoa powder to taste; Fresh liquid cream 2 ½ cups; Powdered sugar ½ cup

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 10 persone
Cost: Average

PRESENTATION

Recipe by
Daniele Rossi

The Florentine stuffed schiacciata is a delicious variation of the same named Tuscan dessert enjoyed during the Carnival period. In this even richer and tastier version, you'll find a soft and aromatic cake filled with Chantilly cream, adding a velvety touch of freshness. Alongside the essential Carnival fried treats, try this delicious dessert that makes simplicity a virtue, perfectly highlighting the most common pastry ingredients, as every traditional recipe should!

Here are more Tuscan ideas for your Carnival menu:

flatbread
gnudi
peposo
Livornese caciucco

INGREDIENTS

Type 0 flour 2.875 cups (360 g)

Eggs 6.5 oz (185 g) - (about 3 large)

Whole milk ½ cup (100 g)

Sugar 1 ⅛ cup (225 g)

Water 1 tbsp (20 g)

Sunflower seed oil ¼ cup (60 g)

Orange peel 1

Powdered yeast for sweets 3 ¾ tsp (16 g)

Vanilla bean 1

Powdered sugar to taste

Unsweetened cocoa powder to taste

for the filling: Fresh liquid cream 2 ½ cups (600 g); Powdered sugar ½ cup (60 g)

Preparation

How to prepare Florentine stuffed schiacciata

To prepare the Florentine stuffed schiacciata, beat the cold eggs from the fridge in a bowl 1, add the sugar, and whisk with an electric mixer 2 until the mixture is light and fluffy. Gradually pour in the cold milk 3 while mixing.

Then, slowly pour in the water and oil 4, and finally, flavor with orange zest 5 and vanilla seeds 6.

Incorporate the flour and baking powder by sifting them through a sieve 7, mix with a spatula to combine 8. Butter and flour a 12x9x1 inch aluminum baking pan, pour the batter here 9.

Bake in a preheated static oven at 350°F for about 25-30 minutes 10. We recommend placing a small pot of water in the oven to create humidity. Once cooked, remove from the oven and let cool 11. Meanwhile, pour the cream and powdered sugar into a bowl and whip with a whisk 12.

The cream should be firm and fluffy 13. Cut the cake in half 14 and fill the bottom half with whipped cream 15.

Spread the cream with a spatula to distribute it evenly 16. Cover with the other half of the cake 17 and dust the surface with powdered sugar 18.

Place the stencil depicting the Florentine lily 19, sprinkle cocoa on top 20. The Florentine stuffed flatbread is ready to be enjoyed 21.

Storage

The Florentine stuffed schiacciata can be stored in the fridge for a couple of days. You can freeze it without the filling.

Advice

You can enrich the batter with saffron powder, which will also give it a nice golden color. We recommend incorporating the flour in two batches to avoid lumps.

For the translation of some texts, artificial intelligence tools may have been used.