Exotic cake - recipe (including photos)

Ingredients for the dough:

• 130 grams of butter
• 100 grams of flour
• 70 grams of sugar
• 30 grams of pistachio
• 2 big eggs or 3 smaller eggs
• half of a spoon with baking powder

Ingredients for the pomegranate filling:

• 200 grams of fresh cream
• 4 spoons with sugar
• 3 grams of gelatin sheets
• juice from one pomegranate

Ingredients for the persimmon (kaki) filling:

• 200 grams of fresh cream
• 3 grams of gelatin sheets
• 2 spoons with sugar (or more according to your taste)
• 1 mashed kaki

Topping:

• 150 grams of fresh cream
• 2 spoons with sugar
• pomegranate seeds
• a few physalis

Prepare the dough:
Mix the flour with the crushed pistachio and the baking powder.

Beat the butter at room temperature with the sugar until fluffy.

Add the eggs over the sugar, one by one, and mix well.

Add the flour/pistachio composition and mix well.

Put the dough in a form on baking paper and bake it at 180 Celsius degrees for 30-40 minutes or until golden brown.

Let it cool!

Prepare the pomegranate filling:
Boil the juice from the pomegranate with half of the sugar.
Let it cool. While still warm add the gelatin sheets and mix until it dissolves. Let it cool!

Beat the fresh cream with the remaining sugar.
Add the pomegranate juice and mix.

Prepare the persimmon filling:
Mash the fruit and mix it with 1 spoon of sugar.

Let it boil for a few seconds at slow fire.
Add the gelatin while still warm and mix. Let it cool!

Beat the fresh cream with the other spoon with sugar and then mix it with the kaki.

Assembling the cake :
Divide the dough in 2 layers. Set the bottom layer. Add a detachable circle and add the filling .

We alternated one spoon with pomegranate filling with one spoon with kaki filling until all the filling was used. Put the cake in the fridge for at least 2 hours.

Take out the cake and add the second layer. Beat the cream with the sugar and then cover with it the cake.

Spread some pomegranate seeds and physalis fruit.

Enjoy!