Description
Autumn pie with persimmon, nuts and, of course, the dough on the mayonnaise Maheev. Just great and very tasty it turned out. Cake with the aroma of cinnamon and frosting of mascarpone will not leave anyone indifferent. The cake turned out from the moist, succulent with crispy nuts.
Ingredients
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Flour
200 g
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Salt
0.25 tsp
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Leavening agent
10 g
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Sugar
120 g
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Butter
70 g
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Mayonnaise
50 ml
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Chicken egg
2 piece
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Persimmon
2 piece
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Walnuts
0.5 cup
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Peanuts
0.5 cup
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Cinnamon
1 tsp
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Mascarpone
150 g
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Cream
100 ml
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Powdered sugar
50 g
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Lime
1 piece
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Vanilla
1 pack
Cooking
To make a cake we need: flour, sifted, salt, baking powder, sugar, cinnamon, vanilla sugar, eggs, mayonnaise Maheev, butter, ripe persimmon, nuts (you can use just walnuts, or any of your choice), and for the cream: mascarpone, cream, fat, powdered sugar and lime.
Persimmon it is necessary to take ripe and desirable variety seedless, but even if there's bones, then they can simply remove. With a spoon remove the pulp of persimmon and punch it with a blender to a puree.
Nuts fry in a dry pan and chop with a knife very finely.
Separately in a bowl, mix the dry ingredients: sifted flour, salt, baking powder, cinnamon and sugar.
In another bowl, whisk the eggs, soft butter and mayonnaise.
Add mashed persimmon and stir until smooth.
Mix the dry ingredients with the liquid and stir until smooth, the dough as for pancakes.
Pour the batter into the oiled pan with a diameter of 20 cm and bake in a preheated to 180*C oven for 35-40 minutes, until dry matches.
Ready cake cool slightly in the form.
Then remove from the mold and cool completely on wire rack.
To prepare the cream, beat all ingredients for the cream with a whisk.
To cover the fully cooled cake with cream and put into the refrigerator for 1-2 hours so that the cream froze.
That's the beauty of it in the context. And the scent...
Enjoy your tea!!!
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