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Persimmon and Cream Cheese Crumble Gateau
Persimmon and Cream Cheese Crumble Gateau

Before you jump to Persimmon and Cream Cheese Crumble Gateau recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

For the most part, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. But if your comfort food is candy or junk food this holds true. Soemtimes, comfort foods can be utterly healthy and good for us to consume. Several foods actually do improve your mood when you consume them. When you feel a little down and need an emotional pick-me-up, test out a few of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all great for improving your mood. This is possible because these foods have a bunch of magnesium which raises serotonin production. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the happier you are going to feel. Not only that but nuts, particularly, are a great source of protein.

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to persimmon and cream cheese crumble gateau recipe. To cook persimmon and cream cheese crumble gateau you only need 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Persimmon and Cream Cheese Crumble Gateau:
  1. Take 1 Persimmon
  2. Get 50 grams Cream cheese
  3. Prepare 1 Egg
  4. You need 50 grams Beet sugar
  5. Use 2 tbsp Soy milk
  6. You need 60 grams ◆Cake flour
  7. Use 40 grams ◆Whole wheat flour
  8. Get 2/3 tsp ◆Baking powder
  9. Provide 1 pinch ◆Natural salt
  10. Use 50 grams Butter (unsalted)
  11. Take 50 grams Crumble (see
Instructions to make Persimmon and Cream Cheese Crumble Gateau:
  1. 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.
  2. Bring the egg to room temperature and whisk in a bowl. Add the beet sugar, then the soy milk, mixing well with each addition.
  3. Sift in the ◆ ingredients and continue to whisk until the batter is no longer floury.
  4. Add the melted butter in 3 batches, mixing well with each addition.
  5. Fill the tin with batter to a depth of 1 cm. Layer half of the persimmon slices on top.
  6. Layer with the cream cheese on top.
  7. Then layer with the remaning persimmon slices.
  8. Pour in the rest of the batter, and top with the crumble.
  9. Bake in a 170℃ oven for 50 minutes until golden brown.
  10. It's done when a bamboo skewer stuck in the center comes out clean!

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