Persimmon and Cream Cheese Crumble Gateau

Persimmon and Cream Cheese Crumble Gateau

This is a baked dessert with persimmon and cream cheese sandwiched between moist cake layers and topped with crumble. It's also makes a perfect gift.

Ingredients: for a 15-cm round tin

1 (approx. 200 g)
Cream cheese
50 g
Beet sugar
50 g
Soy milk
2 tablespoons
◆Cake flour
60 g
◆Whole wheat flour
40 g
◆Baking powder
2/3 teaspoon
◆Natural salt
a pinch
Butter (unsalted)
50 g
Crumble (see Recipe ID: 2395061)
50 g


1. Line the tin with parchment paper. Cut the persimmon into 5-mm quarter-rounds. Cut the cream cheese into strips and melt the butter in a bain-marie.
2. Bring the egg to room temperature and whisk in a bowl. Add the beet sugar, then the soy milk, mixing well with each addition.
3. Sift in the ◆ ingredients and continue to whisk until the batter is no longer floury.
4. Add the melted butter in 3 batches, mixing well with each addition.
5. Fill the tin with batter to a depth of 1 cm. Layer half of the persimmon slices on top.
6. Layer with the cream cheese on top.
7. Then layer with the remaning persimmon slices.
8. Pour in the rest of the batter, and top with the crumble.
9. Bake in a 170℃ oven for 50 minutes until golden brown.
10. It's done when a bamboo skewer stuck in the center comes out clean!

Story Behind this Recipe

This is an adaptation of a dessert recipe using persimmons, which I love.