Cake Topping
4 tablespoons of unsalted butter,
1/4 cup of granulated sugar,
2 ripe mangos,
Cake Batter
1/3 cup of heavy cream, fresh
1 tablespoon of white vinegar,
1/2 cup of softened unsalted butter, at room temperature
1 cup of all-purpose flour
1 cup of whole wheat flour
1 tablespoon of ground cardamom,
1 cup of granulated sugar,
2 teaspoons of active dry yeast, in powder form
1 pinch of salt,
3 large eggs,
Acessory
Form with a 20 cm diameter
Cake Topping
4 tablespoons of unsalted butter,
1/4 cup of granulated sugar,
2 ripe mangos,
Cake Batter
1/3 cup of heavy cream, fresh
1 tablespoon of white vinegar,
1/2 cup of softened unsalted butter, at room temperature
1 cup of all-purpose flour
1 cup of whole wheat flour
1 tablespoon of ground cardamom,
1 cup of granulated sugar,
2 teaspoons of active dry yeast, in powder form
1 pinch of salt,
3 large eggs,
Acessory
Form with a 20 cm diameter
Cake Topping
Grease the form with butter and sift the granulated sugar at the bottom
Peel the mangos, remove the pits and slice them into 0.5 cm thick pieces
Line the form with the fruit and reserve
Cake Batter
1
Preheat the oven to medium temperature
In a bowl, mix the heavy cream with the white vinegar and reserve
2
In a stand mixer, beat the softened unsalted butter until it becomes light and fluffy
Add the reserved cream mixture, all-purpose flour, whole wheat flour, granulated sugar, ground cardamom, active dry yeast, and salt
Beat for two minutes
3
Add the eggs and mix well
Pour the batter into the form and bake in the oven for 40 minutes or until a toothpick inserted comes out clean
Remove from the oven and unmold
Serve warm or at room temperature.
