Beat the eggs with sugar in a fluffy foam. Add the cottage cheese and continue to beat for about a minute.
Put the sour cream and whisk for 30 seconds. Add flour and baking powder. Beat just a little.
Put the dough in a mold (26 cm). Remove the seeds from the persimmon and cut into small pieces along with the peel. Put the persimmon on top of the dough and send the pie to the oven at 170 g for 40-50 minutes.