Persimmon Roll

Great news for all persimmon lovers is that we can also make a delicious roll from it. Simply mash the persimmon and add it to a rich cream with white chocolate, which we spread on a light and fluffy sponge cake, then roll it up and decorate as desired. Delicious, fluffy, rich, and good, or in one word, excellent!

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 120 g Flour, Wheat, bread flour

  • 0.5 piece Baking powder

Cream

  • 2 dl Sweet cream

  • 100 g chocolate, dark

  • 3 pieces Persimmon

  • 1 bag Gelatin powder, unsweetened

  • 250 g Cheese, creamy

Steps

  1. Beat the eggs together with regular and vanilla sugar and a pinch of salt into a light, pale yellow cream (use a mixer or hand mixer, and beat for at least 15 minutes).

  2. Add the sifted flour and baking powder to the egg cream and gently mix everything together with a spatula.

  3. Line a low baking tray with parchment paper. Pour the prepared batter onto it and spread it as evenly as possible over the entire surface using a spatula. Bake the sponge cake for 12 to 15 minutes at 180 degrees Celsius.

  4. Turn the baked sponge cake onto a new sheet of parchment paper and while still hot, roll it up into a roll. Let it cool.

  5. Melt the white chocolate in half a deciliter of sweet cream over moderate heat. Let it cool to room temperature, then refrigerate until the cream is well chilled.

  6. Peel the persimmons and blend the fruit into a smooth puree. Soak the gelatin in four tablespoons of cold water and let it sit for 10 minutes to swell. Then add it to the persimmon puree and heat slightly to dissolve the gelatin. Let it cool.

  7. Whip the remaining sweet cream until stiff. Pour the chilled cream with white chocolate into a food processor and mix at high speed for a few minutes until it thickens (you can also use an electric mixer). Gradually, spoon by spoon, mix in the mascarpone, then add the cooled persimmon puree with gelatin. Finally, fold in the whipped sweet cream with a spatula to make the cream fluffy. Refrigerate the cream for 2 hours to cool and set.

  8. Unroll the sponge cake and spread it with the prepared cream (you can save some for decorating). Roll it up again, place it on a plate or platter, decorate as desired, and serve.

Nutrition Information (Per 100g)

  • Calories: 248.29 kcal
  • Fat: 11.74 g
    • Saturated Fat: 5.87 g
  • Carbohydrates: 27.51 g
    • Sugars: 11.96 g
  • Protein: 6.63 g
  • Fiber: 0.69 g

Advice

Persimmon puree can also be frozen and used out of season for creams, pancakes, and toppings, or it can be spread on dough when making an apple strudel.