Persimmon and Cream Cheese Crumble Gateau - persimmon

Method

• 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.
• Bring the egg to room temperature and whisk in a bowl.
• Add the beet sugar, then the soy milk, mixing well with each addition.
• Sift in the ingredients and continue to whisk until the batter is no longer floury.
• Add the melted butter in 3 batches, mixing well with each addition.
• Fill the tin with batter to a depth of 1 cm.
• Layer half of the persimmon slices on top.
• Layer with the cream cheese on top.
• Then layer with the remaning persimmon slices.
• Pour in the rest of the batter, and top with the crumble.
• Bake in a 170C oven for 50 minutes until golden brown.
• It's done when a bamboo skewer stuck in the center comes out clean!