Persimmon and Blackcurrant Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours + 2 hours
🥕 Ingredients
20
🍽️ Servings
8
Description
Persimmon and Blackcurrant Cake
Ingredients
- Sugar - 7.1 oz
- Persimmon - 2 lbs
- Egg white - 2 pieces
- Brown Sugar - 7.1 oz
- Vegetable Oil - 2 fl oz
- Carrot - 7.1 oz
- Walnuts - 1.8 oz
- Pineapple - 2.6 oz
- Coconut flakes - 0.9 oz
- Wheat Flour - 7.1 oz
- Cinnamon - 0.2 oz
- Activated Baking Soda - 0.2 oz
- Salt - 0.1 oz
- Whole egg - 2.5 oz
- Mascarpone Cheese Unagrande - 17.6 oz
- Natural Yogurt - 19.8 oz
- Water - 3 fl oz
- Lime Juice - 1 fl oz
- Corn Starch - 1.4 oz
- Blackcurrant liqueur - 10.6 oz
Step by Step guide
Step 1
Gel-Persimmon: mix 200 g of sugar, 100 ml of water, 30 ml of lime juice, and 40 g of cornstarch. Blend, heat on the stove, and cook for 3-4 minutes while stirring.
Step 2
Add 400 g of persimmon and blend the mixture again. Set aside.
Step 3
Sponge Cake: grate 200 g of carrot on a fine grater and squeeze out the juice.
Step 4
Chop 75 g of pineapple and 50 g of walnuts.
Step 5
Soak 25 g of coconut flakes in hot water for 20 minutes, then squeeze out the water.
Step 6
Beat 2 eggs, 200 g of brown sugar, and 4 g of salt, then add 75 ml of cooled vegetable oil and beat again.
Step 7
Add the pineapple, walnuts, carrot, and coconut flakes. Mix well.
Step 8
Sift in 5 g of cinnamon, 5 g of baking soda, and 200 g of flour. Mix again.
Step 9
Pour the batter into a greased baking pan and bake for 45 minutes at 311°F. Let cool.
Step 10
Cream: beat 70 g of egg yolk with sugar, then add 500 g of mascarpone and 560 g of natural yogurt, mixing until smooth.
Step 11
Cut the sponge cake horizontally into three equal layers.
Step 12
Spread 300 g of cream, 50 g of blackcurrant, and 100 g of peeled persimmon evenly on each layer.
Step 13
Decorate the cake with the remaining persimmon, pour the gel over it, and sprinkle with blackcurrant.
Step 14
Refrigerate for 2 hours.
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