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Airy Cake with Persimmons filling!

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Airy Cake with Persimmons filling!

  • Medium

Directions

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A light and airy cake that is prepared in a few minutes with a hand mixer, and the filling, as a healthy version with less sugar and a lighter taste, consists of only two ingredients, or freshly blended Persimmons with honey.

Use ripe and softened Persimmons, peel them using a spoon, remove the seeds and blend them with a hand blender.

The filling that you will get thickens by standing in the refrigerator, and its density resembles pudding.

It is enough to cool it in the refrigerator for at least ten minutes.

To prepare this cake you need three eggs, flour, corn starch, lemon juice, brown sugar (or sugar of your choice), vegetable oil (sunflower or grape seed oil) and baking powder.

Follow all the details of the preparation below.

Ingredients:

3 Persimmons (for the filling)

3 Eggs (medium size)

200 grams of flour

50 grams of corn starch

150 grams of brown cane sugar

120 ml fresh lemon Juice

90 ml Vegetable Oil (Sunflower/Grape seed oil)

10 grams of Vanillin Sugar (1 package)

10 grams of baking powder (one package)

2 tbsp of honey (for the filling)

 

Preparation and Baking:

The preparation of this cake will not take you more than five minutes.

Start by beating the eggs until they are combined the whites and the yolks, and then add the sugar and vanilla sugar if you want a nice vanilla aroma. Beat them with a hand mixer for a few minutes until the sugar is completely dissolved and you get a nice mixture. Then add the rest of the ingredients, freshly squeezed lemon juice, vegetable oil, flour, corn starch, baking powder. Mix all the ingredients until you get a homogeneous mixture.

Grease a 26 cm pan with a little oil and transfer the cake mixture. Bake it at a temperature of 180 degrees for 30 to 35 minutes.

While the cake is baking, prepare the Persimmons filling.

You will need three nicely ripened and soft persimmons, which you can easily and quickly remove from the shell with the help of a spoon. Chop them and remove their seeds if they have any, add two spoons of honey and blend them with a hand blender. You can blend them until you get a nice and smooth mixture, or if you want to feel like pieces in the cake, blend them less. Leave the filling in the refrigerator to harden for ten minutes. The persimmons will thicken and become pudding-like by standing in the refrigerator.

Check the baking of the cake after 30 minutes, to make sure that it is ready, check the inside with a toothpick, if the toothpick is clean and the dough leaves no traces on the toothpick, it means that it is well baked from the inside as well. Let the cake cool for ten minutes and remove it from the pan.

Cut it in half and cover the first layer with the filling, then add the second half of the cake.

If you want the structure of the cake to be visible cut the top crust, if you want a rustic look, leave the top crust and sprinkle with powdered sugar.

Cheers !

Olgica

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