Kaki and apple cake with cream cheese glaze

Name: Kaki and apple cake with cream cheese glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Butter; 1 Egg yolk (size M); 175 g Spelt flour (Type 630); 60 g Icing sugar; 200 g Double cream cream cheese; 200 g ripened cream; 2 Eggs (size M); 75 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated peel of 1 lime; 1 Khaki; 1 Apples; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Fig. 02 + 03: Chopped pistachio kernels for decoration

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Butter
1 Egg yolk (size M)
175 g Spelt flour (Type 630)
60 g Icing sugar
200 g Double cream cream cheese
200 g ripened cream
2 Eggs (size M)
75 g Sugar
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated peel of 1 lime
1 Khaki
1 Apples
4 TABLESPOONS Apricot Jam
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil
7-10 Tbsp Fig. 02 + 03: Chopped pistachio kernels for decoration

Directions

1
Cut butter into pieces. Knead butter, egg yolks, flour and icing sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for approx. 30 minutes
2
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease a tart mould (26 cm Ø; with lift-off base) and line with the dough. Cut off any protruding edges or fold them inwards and press them firmly. Line the tart with baking paper and fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove baking paper and dry peas, cover the edge with aluminium foil and bake for another 4 minutes until golden brown.
3
Mix cream cheese, sour cream, eggs, sugar, pudding powder and lime zest with a whisk. Remove the tart from the oven. Peel and quarter the persimmon and cut each into 3 slices. Wash apple, grate dry, quarter, remove core and cut each quarter into 3 columns. Remove aluminium foil from the edge. Fill the glaze into the tart, alternately cover with the apple and persimmon slices and bake at the same temperature for another 35 minutes
4
Take the tart out of the oven and let it cool down on a cake rack for about 30 minutes. Bring the jam to the boil with 1 tbsp. water and brush the tarte with it. Leave to cool for about 1 hour, cut into pieces and arrange on a cake plate
5
Picture 02 + 03: Decorate with chopped pistachios
6
waiting time approx. 1 1/2 hours