Mango Cake

Shortcrust pastry: For the shortcrust pastry, quickly knead the ingredients together, wrap in cling film and rest in the refrigerator for at least half an hour. Roll out the dough to about 4mm thick and line a greased conical cake pan with the dough.

Filling: sift flour and baking powder. Beat butter and sugar, gradually add eggs, flour and baking powder. Pour the whipped mixture into the lined pan and spread evenly. Remove the peel from the mangoes and remove the pulp from the core. Cut the halves into wedges about 1 cm wide and spread evenly on the dough in a fan shape.

Preheat the oven to 200 degrees and bake the cake for about 60 minutes.

After baking, cool for at least 120 minutes.

Carefully loosen the edge with a kitchen knife and turn out of the pan using a cake disc.

Dust the surface with a little bit of powdered sugar.

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