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You will need

• - 175 g of flour;
• - 75 g of powdered sugar;
• - 100 g of butter;
• - 50 grams of ground almonds;
• For filling:
• - 4-5 pieces of persimmons;
• - 200 g of cream;
• - 25 g of sugar;
• - 100 g of butter;
• - 30 g of chopped pistachios;
• - 2 tablespoons of egg liqueur;
• - 1 tablespoon of powdered sugar;
• - 100 g of apricot marmalade;
• - 2 tablespoons of vanilla sugar;
• - 1 tablespoon of orange liqueur;

Instructions

1

Combine the sifted flour with choppedalmonds, pour the powdered sugar, mix thoroughly. Cut the finely softened butter and put it into the flour. Quickly knead the dough with cold hands. Cover the dough and place it in the refrigerator for 30 minutes.

2

Roll out the chilled dough on the work surface, previously sprinkled with flour. Bake a lightly oiled form. Place the dough in the mold, lifting the edges 2 cm high.

3

Bake the cake in the middle of the oven, preheated to 200 ° C for 20 minutes. Allow the cake to cool without removing it from the mold.

4

Prepare the cream. Whisk the softened butter, enter the egg liqueur, sprinkle the sugar powder and vanilla sugar, whip the mass into a foam. Distribute the cream evenly over the finished cake.

5

Clean persimmon, cut into thin slices andPlace in a circle on top of the cream. Mix the marmalade with orange liqueur, heat the resulting mixture, stirring constantly, until the condition of a homogeneous mass, cool. Pour the resulting glaze pieces of persimmons.

6

Whisk the cream, add sugar and continue to whip into a persistent foam. Fill the whipped cream confectionery syringe or confectionery bag and decorate the cake. Sprinkle the cake with chopped pistachios.