Persimmon (kaki) cake with white chocolate truffle frosting

So persimmons (sounds like some mythological creature, right?). I only recently found out how this fruit is called in English, I always knew them as “kaki”. Kaki is quite popular where I come from, there is even a yearly kaki festival in a town 10 min away from my home. I grew up with them, I was forced to eat them every autumn when my mother brought them home, I didn’t like them so much, they were too sweet for my taste and mushy (we had the soft variety, the one that is like a jelly). I still don’t like those that much.

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Kakiji, ste vedeli, da se jim v angleščini reče persimmon (zveni kot ime za kakšno mitološko bitje), no če niste, sem vas nekaj novega naučila. Kaki je precej poznan, vsaj pri nas v Istri, v Strunjanu se vsako leto odvija praznik kakijev, ki ga žal še nisem imela priložnosti obiskati. S kakiji sem odrasla, vsako jesen sem jih bila primorana jesti, ko jih je mama prinesla domov. Niso mi bili preveč všeč, presladki za moj okus in taki pacasti so se mi zdeli. Ta mehka sorta mi še zdaj ni prav pri srcu.

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Recently, I tried the hard variety for the first time. This one I like waaaay more, it’s still sweet, but not too much, and I like the texture more. Because of its sweetness persimmons are perfect for desserts. I wanted to make a persimmon puree and initially it was supposed to go on top of a white chocolate cheesecake. I don’t know why I changed my mind, but I ended up making a cake with persimmon puree and white chocolate truffle frosting.

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Pred kratkim sem prvič pokusila trdi kaki. Ta mi je takoj prirasel k srcu, tudi ta je sladek, a ne tako zelo in všeč mi je tekstura. Zaradi njihove sladkosti, so kakiji perfektno sadje za pripravo sladic. Hotela sem pripraviti kakijev pire in po prvotni ideji, naj bi končal na vrhu sirove torte z belo čokolado. Ne vem zakaj sem si premislila, a na koncu sem naredila torto s kakijevim pirejem in truflovo kremo iz bele čokolade. 

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As the cake base I used fluffy almond sponge cake, I made a hole in the middle and filled it with persimmon puree and then covered everything with delicious white chocolate truffle frosting. When the frosting hardened I spread the remaining persimmon puree on top. You know that feeling when you make something and you try that first bite and it’s sooo good? I had that feeling with this cake, I tried it and made my happy mmmh-mmmh-mmmh dance in the living room. Then I took a piece and rushed to my taste tester to try it and, unless he lied, he also liked it.

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Kot osnovo sem uporabila rahel biskvit z mandljevo moko, na sredino sem naredila luknjo in jo napolnila s kakijevim pirejem. Vse skupaj sem nato prelila s slastno truflovo kremo iz bele čokolade. Ko se je krema strdila, sem preostanek pireja premazala po vrhu. Poznate tisti občutek, ko nekaj spečete in potem pokusite tisti prvi grižljaj in je tako zelo dobro? No, to se mi je zgodilo s to torto, pokusila sem jo in zaplesala svoj veseli mmmh-mmmh-mmmh ples po dnevni sobi. Potem sem pa hitro vzela košček in ga nesla mojemu pokuševalcu in tudi njemu, razen če je lagal, je bila všeč. 

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If you don’t know this fruit and if you have the chance, I encourage you to try it. If you like sweet fruit, you’ll surely like it. And I encourage you to make this cake. It is really good, if you don’t like the idea of persimmons, you can use some other fruit, I know that I will definitely make it again, probably with some berries. The white chocolate truffle frosting goes perfectly with the almond sponge cake, you can have just those two together if you want (maybe soak the sponge with some amaretto), no third party involved and it will still be good. But if you make it, have your happy dance ready and prepare to show off to your friends and family.

Enjoy the goodies!

Persimmon cake with white chocolate truffle frosting
Serves 8
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Prep Time
4 hr
Cook Time
1 hr
Total Time
5 hr
Prep Time
4 hr
Cook Time
1 hr
Total Time
5 hr
Almond spong cake
  1. 4 eggs
  2. 1/2 cup (100 g) fine white crystal sugar
  3. 1 cup (100 g) almond flour
  4. 2/3 cups (70 g) all purpose flour
Persimmon puree
  1. 5 persimmons (hard variety)
  2. 2 tbsp sugar
  3. 2 tbsp water
  4. 1 tsp corn starch
White chocolate truffle frosting
  1. 3/4 cup (180 g) whole cream
  2. 7,5 oz (210 g) white chocolate
  3. 5 oz (150 g) mascarpone cheese
Almond sponge cake
  1. Preheat the oven to 180°C.
  2. Grease a 8-inch (20 cm) round springform pan.
  3. In a bowl beat the eggs and sugar.
  4. Mix in the almond flour.
  5. Add the all purpose flour and mix until combined.
  6. Pour the dough in the springform pan and bake for 20-30 min.
  7. The sponge is done when it's golden in colour and springs back to touch.
  8. When it's done cool the sponge on the grid.
  9. While the sponge is baking prepare the truffle frosting and persimmon puree.
Persimmon puree
  1. I used the hard variety. You can use the soft, but then you have to increase the amount of starch.
  2. Peel the persimmons and cut in slices.
  3. Put the persimmons, sugar and water in a deep skillet and bring to boil.
  4. Lower the heat and simmer until the persimmons are soft (10-15 min).
  5. Add the corn starch and mix.
  6. Puree the mixture using the stick blender.
White chocolate truffle frosting
  1. Bring the whole cream to a boil.
  2. Break the chocolate in pieces and put in a larger bowl.
  3. Pour the cream over the chocolate and mix with a spatula until chocolate is melted.
  4. Add the mascarpone cheese and beat to get a smooth cream.
Assembly
  1. Make a hole in the middle of the sponge that will hold the persimmon puree (not through, make a small indentation).
  2. Place the sponge back in the springform pan.
  3. Pour a third of the persimmon puree in the hole.
  4. Pour the white chocolate truffle frosting over the cake.
  5. Leave in the fridge to cool for 4 h (until the frosting hardens).
  6. Spread the remaining persimmon puree over the white chocolate truffle frosting.
  7. Run a warm knife on the edge of the cake before taking the cake out of the springform pan.
Oh the Goodies http://ohthegoodies.com/
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Če tega sadeža se ne poznate in imate priložnost, vam svetujem, da ga pokusite. Če vam je všeč sladko sadje, je kaki zagotovo nekaj za vas. Svetujem vam tudi, da naredite to torto. Res je dobra, če vam ideja s kakiji ni všeč, lahko uporabite kakšno drugo sadje. Jaz jo bom zagotovo še kdaj naredila, najraje z jagodičevjem. Truflova krema z belo čokolado je odličen par z mandljevim biskvitom, lahko ju pustite sama (biskvit lahko malo namočite z amarettom) in še vedno imate fin desert. Če se boste tega lotili vam svetujem, da zvadite svoj veseli ples in bodite pripravljeni, da se malo považite pred družino in prijatelji.

Uživajte v dobrotah!

Kakijeva torta z truflovo kremo iz bele čokolade
Serves 8
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Prep Time
4 hr
Cook Time
1 hr
Total Time
5 hr
Prep Time
4 hr
Cook Time
1 hr
Total Time
5 hr
Mandljev biskvit
  1. 4 jajca
  2. 100 g sladkorja
  3. 100 g mletih manjdljev
  4. 70 g moke
Kakijev pire
  1. 5 kakijev (trda sorta)
  2. 2 žlici sladkorja
  3. 2 žlici vode
  4. 1 čajna žlička koruznega škroba
Truflova krema iz bele čokolade
  1. 180 g smetane za stepanje
  2. 210 g bele čokolade
  3. 150 g mascarponeja
Biskvit
  1. Pečico segrejemo na 190°C.
  2. Namastimo model za torte premera 20 cm.
  3. V posodi penasto vmešako jajca in sladkor.
  4. Vmešamo mlete mandlje.
  5. Vmešamo moko.
  6. Zmes prelijemo v namaščen model in pečemo 20-30 min.
  7. Biskvit je pečen, ko se zlato rjavo obarva in je čvrst na dotik.
  8. Pečen biskvit vzamemo iz modela in ga ohladimo na rešetki.
  9. Med tem, ko se biskvit peče, pripravimo kakijev pire in truflovo kremo.
Kakijev pire
  1. Kakije olupimo in narežemo na rezine.
  2. Kakijeve rezine, sladkor in vodo damo v kozico in zavremo.
  3. Na srednjem ognju kakije kuhamo, da se ti smehčajo (10-15 min).
  4. Vmešamo koruzni škrob.
  5. S paličnim mešalnikom naredimo pire.
Truflova krema z belo čokolado
  1. Smetano zavremo.
  2. V večjo posodo nalomimo čokolado.
  3. Smetano prelijemo prek čokolade.
  4. Dodamo mascarpone in zmes stepemo, da dobimo gladko kremo.
Sestava
  1. V biskvit naredimo vdolbino (ne preluknjamo skozi).
  2. Biskvit damo nazaj v tortni model.
  3. Tretjino pireja vlijemo v vdolbino.
  4. Truflovo kremo prelijemo prek biskvita.
  5. Torto postavimo v hladilnik za 4 ure, da se truflova krema strdi.
  6. Torto premažemo s preostankom kakijevega pireja.
  7. Preden vzamemo torto iz modela, rob torte od modela ločimo tako, da potegnemo nož ob robu torte.
Oh the Goodies http://ohthegoodies.com/
persimmon cake

 

2 comments

  1. I have yet to pick up some persimmon. I grew up on these as a child and loved it, mushy or not! These were the perfect treats for everyone’s birthdays and we celebrated with lots of fruits. Cake looks delicious and very soft. Great job on the presentation and recipe!

    1. Fruit is sooo much better as a present than chocolate and other store bought candy, sadly not all children feel like that. Yes, the sponge cake is very soft, it’s my go-to recipe. Thank you Linda.

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