Description
Delicious, fragrant and simple in execution cake with persimmon. Slightly moist, with a subtle hint of nutmeg cake will not leave anyone indifferent. Help yourself!
Ingredients
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Chicken egg
3 piece
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Flour
1.5 cup
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Leavening agent
18 g
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Nutmeg
0.5 tsp
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Brown sugar
180 g
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Vegetable oil
30 ml
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Milk
70 ml
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Sour cream
5 Tbsp
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Persimmon
2 piece
Cooking
Beat eggs in a lush foam with nutmeg and sugar.
Pour the butter and milk. Add the sour cream. Beat a few seconds. Add the baking powder and flour, whisking for 5-7 seconds no more. The dough of medium thickness, closer to a liquid. Flows down with a spoon.
Persimmon is not cut very thick slices, bone out. Lay on the bottom of the form plate persimmon overlap.
From top to pour the dough and send in the oven at 180 degrees for 40-50 minutes. Focus on dry wooden skewer. Ready cake cool and turn onto a plate. Sprinkle with powdered sugar or decorate to your liking.
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