Mango and Guava Cake

Preheat the oven to 350°F (medium)

Grease a removable-bottom tart pan with butter. Reserve

Prepare the dough: in a processor or blender, blend the mango pulp with confectioner's sugar until it forms a crumbly mixture

Add the egg and continue blending until it forms a homogeneous mass

Separate it into two portions and use one to line the bottom and sides of the prepared tart pan, pressing it firmly with your fingers

Use a knife to smooth out the border. Reserve

Lightly dust a flat surface with wheat flour

Roll out the remaining dough to 0.5cm thickness using a rolling pin

Cut it into shapes using a cookie cutter

Place in a small baking dish greased with butter

Put the tart pan and baking dish together in the preheated oven and bake until the edges are lightly golden (about 15 minutes)

Remove from the oven and let cool

Prepare the filling: in a small saucepan, cook the guava jam with water over medium heat, stirring constantly, until it melts (about 10 minutes)

Remove from heat and fill the cake

Let cool

Decorate with cookie shapes

Unmold onto a decorative plate, cover with plastic wrap, and refrigerate for about 2 hours before serving

430 calories per slice