Persimon® kaki cake


  • 1 puff pastry base
  • 1/2 litre custard
  • 5 Persimon® kakis
  • 100 g apricot jam


Roll out the puff pastry with a rolling pin and line the base of a flat, buttered cake dish.

Prick the bottom with a fork and bake in the oven at medium temperature until golden brown, for about 30 minutes.

Once cold, fill with custard.

Peel the “Persimon®” kakis and cut them into thicker slices.

Arrange in circular shape until the cream is completely covered. Bake this for 10-15 minutes, if preferred.

Spread apricot jam evenly over the cake and decorate.