Cream Torte with Sharon Fruit Persimmons

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Cream Torte with Sharon Fruit Persimmons
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50 min.
ready in 1 hr 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The Sharon fruit from Israel, which is comparable to the Persimmon, ensures that the immune system functions well with its mix of carotenes, vitamin C and vitamin E. Even people with a sensitive stomach can be pleased, because the fruit is easily digestible due to its low fruit acidity and has a great taste.

The Sharon fruit can easily be replaced by the Persimmon because of its similarity to the Persimmon. If there is no Sharon or Kaki in the season, you can use other types of fruit such as apple, pear or berry fruit.

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories256 kcal(12 %)
Protein8.4 g(9 %)
Fat12.6 g(11 %)
Carbohydrates27 g(18 %)
Author of this recipe:


For the crust
7 ounces
teaspoon Baking powder
¼ teaspoon
½ teaspoon
5 teaspoons
3 ½ ounces
For the filling
1 packet
clear Gelatin
18 ounces
8 ½ ounces
4 tablespoons
1 teaspoon
6 ¾ ounces
Sharon fruits (or Persimmons)
For garnish
Sharon fruits (or Persimmons)
How healthy are the main ingredients?
Sour cream

Preparation steps


For the crust, mix flour with baking powder. Cut butter into pieces, mix into flour with lemon zest, oil, sugar and egg yolk and knead to a smooth dough.

Grease bottom of a springform pan 10 inches diameter. Roll out dough on bottom of prepared pan and prick several times with a fork. Set springform ring in place and bake crust 10-12 minutes in oven preheated to 350°F.

Immediately loosen crust from pan, but leave in pan to cool completely. Set crust on plate and set a cake ring around crust.


For the filling, soak gelatin according to package instructions. Mix sour cream, orange juice, sugar and vanilla. Dissolve gelatin according to package instructions. Stir a small amount of sour cream mixture into gelatin to temper. Stir gelatin mixture into remaining sour cream mixture and refrigerate until mixture begins to set.

Beat cream until stiff and fold into filling mixture. Peel persimmons and dice. Spread half of the filling over crust and sprinkle with fruit cubes. Smoothly spread remaining filling over fruit and refrigerate torte for about 3 hours.

For decorating, carefully remove cake ring from torte. Peel sharon fruit persimmons and cut into thin slices. Decorate torte with fruit slices and garnish with mint to serve.