The other day I tried the persimmon salad in a restaurant, one thing became clear to me would not be the last time I use persimmon, and given its similarities with apple in texture and consistency is concerned, it’s occurred to me the idea to prepare a persimmon cake with icing red fruits.
As a base I used the recipe for apple pie and guava glaze a companion cooking courses, but as sometimes with pastries I am very lazy, I replaced the mass by a mass of pre-frozen puff pastry, which although, it gives a very satisfactory result.
Instructions:
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Skipping the step of preparing the dough, make a persimmon cake is really easy. The first thing is to let thaw the dough at room temperature for at least 20 minutes, then stretch it a bit using some flour and roll, place it in a suitable mold to size. Then add the persimmon washed and thinly sliced, overlapping slices.
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Before placing the tray in a preheated oven to 355°F, sprinkle a little sugar on top. Bake for 35 minutes and ready. As the persimmon softens, you may want to add a little more sugar and bake another 5 minutes, making sure that the pastry does not burn.
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While the cake is baking, prepare the glaze. Put 4 tsp of water in a saucepan with 3 tsp of red fruit jelly, also added 2 of sugar, bring to boil and cook over low heat for 10 minutes. When the cake is out of the oven, we spread glaze over and let it cool first at room temperature and then in the refrigerator covered with plastic wrap.
Alright, we finish to make persimmon cake with icing red fruits, now its time to eat and delight.
See full recipe at and more: http://ift.tt/2bR8Wn4
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