home Confectionery Cakes Cake "Persimmon - Orange - Pineapple"

Cake "Persimmon - Orange - Pineapple"

Cake "Persimmon - Orange - Pineapple"

Category: Confectionery
Persimmon Cake - Orange - Pineapple

Ingredients

For the biscuit:
Flour 45 g
Cocoa 15 g
Egg 1 PC
Sugar 60 g
Butter 60 g
Baking powder 4 g
Zest of 1 \ 2 orange
For confit:
Persimmon puree 190 g
Sugar 50 g
Gelatin 5 g
Water 30 g
For compote:
Canned pineapple 130 g
Orange juice 90 g
Sugar 25 g
Corn starch 10 g
Gelatin 5 g
Water 30 g
For mousse:
Cream 33% 220 g
Cream cheese 220 g
Dark chocolate 90 g
Gelatin 12 g
Water 60 g
Shape or ring 16 cm and 18 cm

Cooking method

  • Biscuit.

    Persimmon Cake - Orange - Pineapple
    Combine sifted flour, baking powder and cocoa. Beat soft butter with sugar and salt. Add egg and stir.
    Persimmon Cake - Orange - Pineapple
    Add the orange zest.
    Persimmon Cake - Orange - Pineapple
    Add flour mixture. Pour the dough into an 18 cm mold and bake the cake in a preheated oven at 180 degrees for about 15-20 minutes. Cool the finished cake.

    Confit and compote

    Wrap the bottom of the ring with a diameter of 16 cm with foil and put it on the board. Pour gelatin with water. For mashed potatoes, break through the persimmon with a blender and grind through a sieve, combine it with sugar and put on fire, stirring constantly. As soon as the sugar has dissolved, remove from heat immediately. Add gelatin, stir. Pour the mixture into a mold and put in the cold to stiffen slightly.
    Persimmon Cake - Orange - Pineapple
    For the next layer, pour gelatin with water and let it swell. Finely chop pineapples and put in a saucepan, pour in orange juice (I have freshly squeezed), sugar and cornstarch. Put on fire and stirring continuously, cook until slightly thickened.
    Persimmon Cake - Orange - Pineapple
    Remove from heat and add swollen gelatin. Stir until completely dissolved.
    Persimmon Cake - Orange - Pineapple
    Pour the mixture into a mold onto a slightly set persimmon layer. Remove in the cold until solidified until completely solidified.

    Mousse

    Persimmon Cake - Orange - Pineapple
    Pour gelatin with water. Whip cream cheese with powdered sugar (to taste). Beat the cream until soft peaks. Combine both mixtures and add melted chocolate - stir. Melt the swollen gelatin in a water bath, cool slightly and pour into the mousse while stirring.

    Assembling the cake:

    Persimmon Cake - Orange - Pineapple
    Wrap the 18 cm mold with foil, line the sides with foil. Cut the biscuit into two cakes. Cut one cake to a diameter of 16 cm and place in a mold. Use the second crust for another cake.
    Persimmon Cake - Orange - Pineapple
    Then put a fruit preparation on top
    Fill with the remaining mousse. Knock the mold on the table to release air bubbles. Cover the form with cling film and put in the cold for 5-6 hours or overnight. Free the finished cake from the ring and decorate.
    Persimmon Cake - Orange - Pineapple

Note

I saw the recipe for the cake somewhere on the Internet. And then it's Christmas. So I decided on it. And I think I was right. We all liked it.

Sonadora
SvetlanaThank you so much for sharing the recipe for this sumptuous cake. Definitely - bookmark.

Small request. Please add what and how much is needed for the compote. Apparently the numbers were lost when loading

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