Persimmon cake




- 1 pair of very ripe persimmons

- 1 pastry base

- 1 cup evaporated milk

- 3 eggs

- 5 tablespoons honey

- 1 tablespoon flour

- 1 teaspoon of cinnamon

- 1 teaspoon of nutmeg or some vanilla powder


- Separate the yolks of the eggs from the whites.

- With a sharp knife, divide the pastry base into two horizontal layers. Separate the layers and smear them with the egg whites.

- Clean persimmons, using a damp cloth.

- Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

- In a saucepan place the pieces of persimmon and the rest of the ingredients. Beat them well to form a thick cream. Add a little more flour if needed to thicken.

- Place the cream on both halves of the pastry base and put them together.

- Cook the tart in hot oven at 200 º C for 45 minutes.

- Remove from oven and let it cool to room temperature.

Ways to serve:

Serve as a dessert at room temperature.

punto rojo More information on persimmon in the listing above

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