Hello friends,
today I propose this dessert, the grandmother’s cake with persimmon and white chocolate cream, a reinterpretation of mine compared to the classic filled with custard.
A delicious autumn-flavored tart, with a crunchy shell on the outside and a soft filling of a delicious persimmon cream sweetened by melted white chocolate inside.

In a few days, it’s Grandparents’ Day, an occasion to be celebrated for the fundamental role they have in our society, so what better way to honor them with a delicious dessert!

If you like this recipe, make it for your grandparents too. Unfortunately, I don’t have mine anymore, I immersed myself in the autumn atmosphere using these typical seasonal fruits, but if you don’t like them, you can always fill it with custard.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the Grandmother’s Cake with Persimmon and Chocolate Cream

2 3/4 cups All-purpose flour
2 Eggs
3/4 cup Brown sugar
5.3 oz Butter
to taste Grated lemon zest
1 pinch Baking powder
5 Persimmons
5.3 oz White chocolate
to taste Pine nuts
to taste Sliced almonds
to taste Powdered sugar

Tools

3 Bowls
1 Baking dish
1 Oven
1 Rolling pin

Preparation for the Grandmother’s Cake with Persimmon and Chocolate Cream

To prepare this dessert, start with making the shortcrust pastry which should be stored and left to rest in the fridge for at least 30 minutes.
When making the shortcrust pastry, it is important that all ingredients are cold and mixed as little as possible to avoid warming the butter too much.

On a work surface, make a well with the flour and in the center work the butter with the sugar; add the eggs and grated lemon peel.
Mix and knead until you form a homogeneous mixture, shape it into a ball, wrap it in plastic wrap, and let it cool and rest in the refrigerator for about 30 minutes.

You can also prepare the pastry with a stand mixer or a Thermomix: first, work the sugar with the butter, then add the other ingredients and work it all well and quickly until you get a smooth and soft dough.
FILLING
Meanwhile, as the pastry rests in the fridge, prepare the filling: peel the persimmons and remove the seeds, then blend them lightly with a mixer to make them creamy, or mash them well with a fork. I didn’t add sugar because they were quite ripe and sweet, but feel free to add 1-2 tablespoons.
Melt the white chocolate in a bain-marie or in a bowl in the microwave for 2 minutes.
Pour the chocolate into the persimmon pulp and mix well.
CAKE ASSEMBLY

Roll out the dough with the help of a rolling pin in a round cake pan of 9 inches in diameter previously buttered and floured or directly on parchment paper. Remove the excess dough (make some cookies), adjust the edge and pierce the bottom of the tart.

Pour the persimmon cream with white chocolate, level it well, if you like, add persimmon slices, then sprinkle with pine nuts and sliced almonds.
I left the tart open; if you wish, you can close it with another disc of pastry before adding the dried fruits.
BAKING
Bake the cake in a multi-function or fan oven at 350°F (180°C) for about 30 minutes, the first 15 minutes on the lowest rack and then on the highest rack.
When it is well cooked and golden, take it out of the oven and let it cool.

The baking also depends on the power of your oven, adjust the time if it needs to be removed earlier or continue baking.
When the cake has cooled a bit, transfer it to a serving plate, sprinkle with powdered sugar, and serve cold.