Refreshing cake with persimmon and kiwi

Cool Cake with Kaki and Kiwi

In a world full of heavy and rich desserts, the cool cake with kaki and kiwi stands out as a fresh and vibrant treat. This recipe is perfect for hot summer days or for moments when you crave a light and refreshing dessert. A delicious combination of fluffy meringue, delicate creams, and fresh fruits, this cake is sure to become a favorite among family and friends.

Preparation Time: 30 minutes
Baking Time: 15 minutes
Cooling Time: 2-3 hours (ideally overnight)
Number of Servings: 12

Ingredients

For the Base:
- 6 eggs
- 200 g sugar
- 180 g flour
- 30 ml oil
- A pinch of salt
- 1 packet of vanilla

For Cream 1:
- 5-6 ripe kiwi fruits
- 200 ml liquid cream
- 1 tablespoon powdered sugar
- 1 tablespoon sour cream
- 1 packet of gelatin

For Cream 2:
- 2-3 ripe kaki fruits
- 200 ml liquid cream
- 1 tablespoon vanilla-flavored powdered sugar
- 1 tablespoon sour cream
- 1 packet of gelatin

Decoration:
- Fresh diced kaki and kiwi fruits

Preparing the Base

1. Preparing the Meringue Base:
Start by separating the egg whites from the yolks. Add a pinch of salt to the egg whites and, using a mixer, beat them until foamy. Gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue. Patience is essential at this stage, as a well-beaten meringue will make the cake airy and light.

2. Combining Ingredients:
In another bowl, beat the egg yolks together with the oil and vanilla. Once the mixture is homogeneous, carefully incorporate it into the meringue, gently folding with a spatula to avoid losing air. Then, add the sifted flour, also in a rain, mixing with delicate movements.

3. Baking the Base:
Line a baking tray with parchment paper and pour in the batter. Spread it evenly and place it in a preheated oven at 180°C for about 15 minutes. The base is ready when it is lightly golden and passes the toothpick test.

4. Cooling the Base:
Once out of the oven, detach the base from the parchment paper using a knife blade while it is still warm. Cut it in half and let it cool completely.

Preparing the Cream

Cream 1:
1. Kiwi Fruits:
Peel the kiwi fruits and puree them with a blender until you achieve a fine puree. This will add a fresh and vibrant taste to your cream.

2. Whipping the Cream:
In a bowl, whip the liquid cream with a tablespoon of powdered sugar until it thickens. Add the sour cream and mix gently.

3. Incorporating the Gelatin:
Hydrate the gelatin in 75 ml of cold water, then dissolve it in a bain-marie. Add the gelatin to the whipped cream, followed by the kiwi puree. Mix gently to combine the ingredients.

4. Assembling the Cake:
Place the first half of the base in a square adjustable mold, pour in the kiwi cream, and sprinkle diced kaki to add a touch of color and flavor.

Cream 2:
1. Preparing the Kaki Fruits:
Similarly, peel and puree the kaki fruits to obtain a puree.

2. Whipping the Cream:
Follow the same steps as for the first cream, but this time add the kaki puree to the whipped cream.

3. Finalizing the Cake:
Pour the kaki cream over the already assembled cake, sprinkle diced kiwi, and place the second half of the base on top. Press down gently with your hand to secure it.

Final Cooling

Cover the cake with plastic wrap and refrigerate for at least 2-3 hours. Ideally, let it cool overnight to allow the flavors to meld perfectly.

Serving and Suggestions

When serving, you can decorate the cake with fresh kaki and kiwi fruits, adding a touch of freshness and an appetizing look. This cake pairs perfectly with a cold green tea or fresh lemonade.

Nutritional Benefits

Kaki and kiwi are rich in vitamins and antioxidants. Kiwi, for example, is an excellent source of vitamin C, which helps strengthen the immune system, while kaki provides a significant amount of fiber and vitamins. This cake is not only delicious but also a healthier choice for dessert lovers.

Frequently Asked Questions

1. Can I use other fruits?
Yes, you can experiment with other fruits like mango or peaches to create a personalized cake.

2. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

3. Can the cake be frozen?
Although it is recommended not to freeze it, if there are leftovers, you can cut portions and freeze them, but the texture may suffer.

This cool cake with kaki and kiwi not only looks wonderful but is also an explosion of flavors. With each slice, you will feel summer on your plate, offering you a sweet yet light experience. Enjoy!

 Ingredients: cake 6 eggs 200 g sugar 180 g flour 30 ml oil a pinch of salt vanilla cream 15-6 ripe kiwi fruits 200 ml liquid cream a tablespoon of powdered sugar a tablespoon of sour cream a packet of gelatin cream 23 ripe persimmon fruits 200 ml cream a tablespoon of powdered sugar with vanilla flavor a tablespoon of sour cream a packet of gelatin decoration fresh chopped persimmon and kiwi fruits