Franzhipan with persimmons.


4 persimmon

20 g butter

Juice of 1 orange

The juice of ¼ lemon

50 g of sugar cane

For franzhipana:

100 g butter

120 Almond

2 eggs

90 g cane sugar

Zest of one orange and ¼ lemon


Persimmon peel and cut into cubes.

In a skillet heat the oil, add the persimmon, sugar and citrus juice, goth ovit until soft persimmon and thicken the sauce.

Soft butter with sugar until white.

In one add eggs, whisking each time until uniform.

Almond grind into flour and add to oil weight with zest. Mix until uniform.

Molds for baking grease.

At the bottom lay a persimmon, walnut top dough.

Cover with foil and bake form for 20-25 minutes at 180 degrees.

Remove foil and bake for another 20 minutes.

Serve warm or cold.


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