1 egg
1 cup of all-purpose flour
1/2 teaspoon of grated lemon zest
1 tablespoon of vanilla extract
1 cup of bread flour
1 1/2 teaspoons of active dry yeast
1/4 cup of milk
1/4 cup of melted butter
3 cups of peeled and sliced mangoes, without pits and cut into slices
1 tablespoon of lemon juice
1 1/2 teaspoons of ground cinnamon
1 cup of sour cream or natural or whipped heavy cream (optional)
1 egg
1 cup of all-purpose flour
1/2 teaspoon of grated lemon zest
1 tablespoon of vanilla extract
1 cup of bread flour
1 1/2 teaspoons of active dry yeast
1/4 cup of milk
1/4 cup of melted butter
3 cups of peeled and sliced mangoes, without pits and cut into slices
1 tablespoon of lemon juice
1 1/2 teaspoons of ground cinnamon
1 cup of sour cream or natural or whipped heavy cream (optional)
Beat the egg well and gradually add 1/2 cup of all-purpose flour, beating well after each addition
Add the lemon zest and vanilla extract
Sift the flours and yeast
Add the egg mixture alternately with milk and melted butter
Mix well and spread in a refractory rectangular pan, greased and dusted with all-purpose flour, 22.5 cm on each side
Arrange the mango slices with lemon juice and top the mixture
Sprinkle the remaining all-purpose flour and cinnamon over the surface
Bake in moderate temperature (170°C) for 1 hour and 10 minutes, until golden brown and loose from the sides of the pan
Let it cool down in the pan for 20 minutes
If desired, serve with sour cream or whipped heavy cream
This cake yields 6 servings.
