Persimmon Dessert Box
’No one cannot think well, love well, sleep well, if one does not eat well. - Virginia Woolf
From pieces of quotes above symbolize that humans need good food because the food is a primary need that is very important to continue to live and be happy.
Human emotions are very related with food what to eat. So it is necessary to set up and maintain incoming food to be absorbed by the body.
Usually for most people, when feeling badmood, she will need a dessert . Dessert which is dominated by sugar (glucose) will help calm feelings of fear, badmood and restore the you smile.
Dessert is one of my favorite meals, it can be in the form of dessert, snacks, or chocolate. I'm very fond of that dish. So my weight is also not controlled *lol.
Yesterday, the mother-in-law sent me 2 kg of persimmon fruit that he got from his friend who is being harvested. This is the first time I get to the persimmon fruit, because to be honest I do not buy or eat this fruit at all. I'm confused and thinking, what to do with this fruit? While this is very much, the fear of going to rot because it is not eaten.
Then, I thought to make a dessert of persimmon fruit. I guess, it would be easy to make as making a banana cake.
With a little of the science of baking that I have, and thankfully managed to, I'm going to share this recipe with you guys. Let's see!
Persimmon Dessert Box
Ingredients
Persimmon soft cake:
- 200 gr cake flour
- 100 gr puree persimmon
- 100 gr of sugar
- 2 eggs
- 1/2 tsp Baking powder
- 3/4 tsp Baking soda
- 70 ml vegetable Oil
- Pinch of vanilli
Topping:
- 250 gr persimmon
- 150 gr sugar
- 100 ml of water
- 250 ml Whipped cream
Baking Tools:
- Oven
- Spatula
- Mixer
How to make persimmon soft cake:
- Enter the 2 eggs into the mixer bowl, then mix for 5 minutes, or until the eggs are fluffy pale. Put the sugar, whisk again.
- Weigh all the dry ingredients (cake flour, vanilli, baking powder, baking soda) and then enter it into the bowl of a mixer, beat for a minute until all the ingredients are well blended.
- Enter puree persimmon and vegetable oil then whisk again until all well blended.
- Preheat the oven at 180 degrees celsius for 15 minutes.
- Pour the batter into the cake mold, ever, give a little bit of oil on the mold so that the cake does not stick.
- Bake for 25 minutes with the fire up and down.
Make the topping:
- Pour 250 ml whipped cream and 50 ml condense milk into the mixer bowl in a cold state. Mixer for 15 minutes until whipped stiff and not imprinted. Enter into the freezer for 30 minutes.
- Cut a small persimmon and cook with 100 ml of water and 150 gr of sugar. After the water is dry, remove from heat and set aside. Dingginkan in the freezer for 30 minutes.
How to layer in the box
- Cut the 2 parts of cake persimmon, then on the first layer is a persimmon soft cake
- Enter the whipped cream into a plastic icing, for ease of the decoration on the box. Then stacking the whipped cream to the second layer. Put it back persimmon soft cake on a third layer. Stacking more whipped cream on the layer of the fourth, and on the last layer, put the jam persimmon.
Note: we recommend that before in the eating, it is better stored in the freezer for 1 hour.
Its so easy how to make it? It could be a reference you to serve birthday cake and of course very tasty!
So, there is a request a recipe? Comment below!
Annyeong yorobun! Welcome to wita’s corner. Author is a full time housewife who loves to eat while writing. Enthusiasm to gardening and cooking. Like the exploration of new things and have many dream is unlimited. Always vote and give suggestions to advance this author.
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