Sharoni Cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base), e.g. recipe VII in my recipes
• 5 persimmons (Sharon fruits)
• 250 ml wine, white, dry
• 150 ml water, cold
• 1 tbsp cornstarch, approx. 20 g
• 400 ml water
• 100 g coconut, grated
• 1 tbsp cornstarch, approx. 20 g
• 1 pineapple, fresh
• some cherries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

gluten-free

Cut 1 sponge cake base crosswise and place the lid with the cut edge facing up on a cake plate or on the base of a ring tin (for sliceable ones). Peel and dice the Sharon fruit and boil in approx. 250ml of wine for approx. 10 minutes, depending on the ripeness of the fruit. Add the starch dissolved in cold water and cook for a further 120 seconds while stirring. Once cooled slightly, pour onto the sponge cake, smooth it out, then place the former base, now the lid, with the cut edge facing down, on the fruit and press down lightly. Topping: Add the coconut to the boiling 400ml water and stir it in. Cook for approx. 120-180 seconds, add the starch dissolved in cold water and cook for a further 120 seconds while stirring. Once cooled slightly, brush the edges and lid with this. Place a ring of pineapple peeled with a pineapple peeler in/on the center, arrange the other halved slices around it in a star shape, place a cherry in the center of the ring, and arrange the rest on the cake. Let the whole thing rest for a few hours. Note: No sugar was needed; the sponge cake and the fruit are sweet enough.