Persimmon and Blackcurrant Cake
8 servings
120 minutes
Persimmon and black currant cake is a true gastronomic masterpiece that combines vibrant flavors and an airy texture. This dessert draws inspiration from European cuisine, blending the exotic sweetness of persimmon with the tartness of black currants. The cake's base is a delicate carrot-nut sponge soaked in cinnamon and coconut aromas. The mascarpone and yogurt-based cream adds creamy softness, while layers of fruit create a harmony of flavors. A persimmon gel serves as the finishing touch, giving the cake brightness and richness. This dessert is perfect for both festive tables and cozy tea gatherings. Each spoonful offers a play of textures and flavor nuances, creating an unforgettable gastronomic pleasure.
1
Gel-persimmon: mix: 200 g sugar, 100 g water, 30 g lime juice, 40 g corn starch. Blend, put on heat and cook for 3-4 minutes while stirring.
- Sugar: 200 g
- Water: 100 ml
- Lime juice: 30 ml
- Cornstarch: 40 g
2
Add 400 g of persimmon and blend the mixture again. Leave it.
- Persimmon: 1 kg
3
Biscuit: grate 200 g of carrot on a fine grater and squeeze.
- Carrot: 200 g
4
Chop 75 g of pineapple and 50 g of walnuts.
- Pineapple: 75 g
- Walnuts: 50 g
5
Soak 25 g of coconut flakes in hot water for 20 minutes, then squeeze out.
- Desiccated coconut: 25 g
6
Beat 2 eggs, 200 g of cane sugar, and 4 g of salt, then add 75 g of chilled vegetable oil and beat again.
- Chicken egg: 2 pieces
- Cane sugar: 200 g
- Salt: 4 g
- Vegetable oil: 75 ml
7
Add pineapple, walnuts, carrot, and coconut flakes. Mix.
- Pineapple: 75 g
- Walnuts: 50 g
- Carrot: 200 g
- Desiccated coconut: 25 g
8
Add 5 g of cinnamon, 5 g of baking soda, and 200 g of flour. Mix well.
- Cinnamon: 5 g
- Baking soda: 5 g
- Wheat flour: 200 g
9
Pour the batter into a greased pan and bake for 45 minutes at 155 degrees. Let it cool.
10
Cream: whip 70 g of yolk with sugar, add 500 g of mascarpone and 560 g of natural yogurt, and bring to a homogeneous mass.
- Egg yolk: 70 g
- Sugar: 200 g
- Mascarpone cheese: 500 g
- Plain (natural) yoghurt: 560 g
11
Cut the biscuit horizontally into three equal parts.
12
Evenly spread 300 g of cream, 50 g of currants, and 100 g of peeled persimmon on each layer.
- Mascarpone cheese: 500 g
- Blackcurrant: 300 g
- Persimmon: 1 kg
13
Then decorate the cake with the remaining persimmons, pour with gel, and sprinkle with currants.
- Persimmon: 1 kg
- Blackcurrant: 300 g
14
Put in the refrigerator for 2 hours.
