Persimmon and Cream Cheese Crumble Gateau

• 1 Persimmon
• 50 grams Cream cheese
• 1 Egg
• 50 grams Beet sugar
• 2 tbsp Soy milk
• 60 grams Cake flour
• 40 grams Whole wheat flour
• 2/3 tsp Baking powder
• 1 pinch Natural salt
• 50 grams Butter (unsalted)
• 50 grams Crumble (see

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

persimmon, cream cheese, egg, sugar, milk, flour, whole wheat flour, baking powder, salt, butter, crumble

Taken from cookpad.com/us/recipes/157306-persimmon-and-cream-cheese-crumble-gateau (may not work)