Persimmon cake
| Cake base | Egg yolk 2 pieces about 31 grams |
| Egg white 2 pieces about 75 grams | Low gluten flour 30g |
| Black coffee liquid 15 grams | Olive oil 10 grams |
| Milk 40g | Sea salt 0.5g |
| Cornstarch 6 grams | Fine sugar 20 grams |
| Cake fillings and decorations | Light cream 400g |
| Fire persimmon pulp 250g | Powdered sugar 25 grams |
| Sea salt 0.5g |
Step 1
Once the ingredients for the cake base are ready, you can start~ *Put the egg whites in the refrigerator first.
Step 2
Whisk together the egg yolks, milk, olive oil and sea salt.
Step 3
After brewing black coffee, bring it down to room temperature and take 15 grams of black coffee liquid. Because the persimmon is very sweet, I was worried that the cake would be a bit greasy, so I used black coffee liquid to relieve the greasy taste. If not, just use 15 grams of milk instead.
Step 4
Sift in the low-gluten flour and mix well.
Step 5
Take the egg whites out of the refrigerator and get ready to whip them.
Step 6
After adding 2-3 drops of lemon juice, add sugar and cornstarch in small amounts and beat. *Appropriate addition of cornstarch can make the cake softer.
Step 7
Just send it until it can carry a hook.
Step 8
First take 2 tablespoons of egg white, add it to the egg yolk paste and mix evenly. Then pour all the egg yolk paste into the remaining egg whites and mix gently evenly. ⚠️While doing this step, preheat the oven to 150 degrees.
Step 9
Pour the mixed mixture into the mold and gently knock out the air bubbles.
Step 10
After the oven is preheated, add the egg batter. Bake at 150 degrees for about 40 minutes.
Step 11
After baking, turn upside down and let cool.
Step 12
While the cake base is cooling down, peel the persimmon and take out the pulp. Just prepare 250 grams.
Step 13
The cream used to decorate the cake and the persimmon pulp filling are ready.
Step 14
Add the powdered sugar to the light cream in small amounts and several times, and whip until it forms a curved hook.
Step 15
After the cake base cools to room temperature, remove from the mold and slice.
Step 16
On the cake base, first spread a layer of fire persimmon pulp, then mount a layer of light cream, and spread evenly with a spatula.
Step 17
Put another piece of cake base. HeavyRepeat the above steps, first apply the persimmon pulp and then the light cream. Since I didn’t have a turntable, I made my own one using a cooling rack.
Step 18
The first time I wiped my face, I was a little bit broken hahahahaha~
Step 19
Once you've applied it, that's it~
Step 20
Take a little more persimmon pulp, mix it with light cream to make yellow cream, and decorate the top of the cake. Then take a crispy persimmon, peel and slice it, sprinkle a few drops of persimmon pulp on it, and decorate together.
Step 21
It’s done~
Step 22
Cut it openThere is flow! Cooking Tips for Persimmon Liquid CakeThe mold is 6 inches in size.
Use 150 degrees for the cake and bake it at low temperature for a longer time so that the cake is less likely to explode.
Eat it as soon as possible after making it~
