Kaki cake

Preparation steps

• Whisk the egg whites in solid snow with a little salt. Add sugar, egg yolks one by one and mix well.
• Add the flour little by little and mix with a food processor until the flour is well mixed. Put grated lemon zest and squeezed juice.
• Pour the dough into a pan previously lined with greaseproof paper. Lightly flatten and place in the oven.
• Preheat the oven and bake the cake at 185 degrees C for about 25-30 minutes. When baked, cool the cake, cut and spread with cream.
• Cream: Carefully remove the cups from the ripe persimmon fruit, cut it in half, take out the persimmon flesh with a spoon, mash it, preferably with a fork. Add powdered sugar, cinnamon, vanilla sugar, grated orange peel and cottage cheese to the mixture. The cheese must be dry because the persimmon meat is quite soft. Mix everything lightly and finally add 1-2 tablespoons of whipped cream.
• Spread the cream on the biscuit, cover with the other half of the biscuit, coat with whipped cream and let the cake cool well.