Fantastic, delicious torte of moody and seasonal kaki (persimon) fruit, flavored with spicy, cranberry purée. Great treath for holidays.

Preparation time 10+60 minutes .. Baking 10-15 minutes .. Durability xx weeks

INGREDIENTS .. 6-8 pers

• 6 eggs (separate yolks from the withs)
• 70 g icing sugar
• 20 g cocoa powder
• 40 g whole meal

PERSIMON CREAM

• 2-3 big persimons cooked in coulis
• 200 ml whipping cream
• 1 persimon in little cubes, cooked
• juice of 1/2 lemon
• 1 tsp vanilla extract
• 5 tbsp custard sugar
• 7 gelatine sheets

CRANBERRY COMPOTE

• 350 g cranberries (can be substitute by red currant)
• juice from 1/2 lemon
• 5 tbsp custard sugar
• 1 tsp vanilla extract (no aroma)

PREPARATION OF THE DOUGH

Mix the yolks with the sugar and cocoa together in a bowl. Add flour and mix again. Beat the egg whites in a separate bowl until firm. Mix the egg whites with the cocoa mixture and pour the dough on the baking sheet, been afforded with baking foil or parchment paper. Flatten the dough till smooth and bake at 180°C between 10 to 15 minutes (mine was done after 12 minutes, but every oven bakes differently). Take still hot dough from the baking sheet and let cool down completely. Cut after cooling in two pieces and lay down the first in the tart form.

CRANBERRY COMPOTE

Cook the selected cranberries together with sugar, vanilla extract, lemon juice and 50 ml water. Bring them to a gentle heat until boiling and let them cook until they break open. Now mix them well. Add some sugar if necessary. Remove the compote from the fire as soon as it is no longer liquid.

PERSIMON CREAM

While your compote cools off prepare the persimon cream. Peel the persimmon (Persimon) fruits and cut into equal cubes. Put them in the cooking pot together with lemon juice and 50 ml water and cook gently until the cubes become soft but do not fall apart – about 30 minutes. As soon as they are soft, remove 3-4 tablespoons of the cubes and place them in a bowl for later. Let the rest cook to puree. Finally take everything from the heat, puree the remaining fruits with a staff mixer, put in a cool bowl and let everything cool (may in the fridge).

Meanwhile, soak the gelatin leaves in the cold water for about 5 minutes. Then beat the whipped cream to half stiff together with 3 tsp icing sugar. Once the gelatine leaves are soft, put them in a refractory bowl and let them melt for 30 seconds in a microwave oven. Pour the gelatine under persimon puree and mix well. Finally add the whipped cream and mix everything well and gently through.

FINISHING

Put half of the cream on the cake base in the form. Sprinkle with the blocks of persimon and place the second bottom on top. Now pour in the second half of persimon cream.

Take the cranberries compote and spoon them onto the persimon cream using a tablespoon. Make the rotating movement with the spoon so that the puree will form a marbling on the cake.

Put the cake in the fridge and let it rest for 1-2 hours. Take them out of the refrigerator afterwards, free them from the mold with the help of a knife and remove the mold.

Cut the cake in the desired shape, put it on a platter and serve.

Bon apetit!