Cream Torte with Sharon Fruit Persimmons
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.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 256 kcal | (12 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 12.6 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- For the crust
- 7 ozs Pastry flour
- teaspoon Baking powder
- ¼ tsp Cooking oil
- ½ tsp lemon zest
- 5 tsps sugar
- 1 egg yolk
- 3 ½ ozs butter
- For the filling
- 1 packet clear gelatin
- 18 ozs Sour cream
- 8 ½ ozs Orange juice
- 4 Tbsps sugar
- 1 tsp vanilla extract
- 6 ¾ ozs Whipped cream
- 2 Sharon fruits (or Persimmons)
- For garnish
- 2 Sharon fruits (or Persimmons)
- mint
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.
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.