For the cake:
1/3 cup of all-purpose flour
2 cups of wheat flour
1/2 cup of cold unsalted butter or margarine
1 tablespoon of active dry yeast
1 tablespoon of grated lime zest
2 eggs, beaten
2 ripe mangoes, peeled and sliced thinly
all-purpose flour for dusting
For the cream:
2 eggs
3/4 cup of all-purpose flour
1 tablespoon of cornstarch
2 cups of whole milk
lime rind
For the cake:
1/3 cup of all-purpose flour
2 cups of wheat flour
1/2 cup of cold unsalted butter or margarine
1 tablespoon of active dry yeast
1 tablespoon of grated lime zest
2 eggs, beaten
2 ripe mangoes, peeled and sliced thinly
all-purpose flour for dusting
For the cream:
2 eggs
3/4 cup of all-purpose flour
1 tablespoon of cornstarch
2 cups of whole milk
lime rind
Mix the flour, wheat flour, butter or margarine, yeast, and lime zest until a crumb forms
Add the beaten eggs and mix well
Spread the batter into the bottom of a 22 cm diameter springform pan
Arrange the mango slices on top in a decorative pattern
Dust with all-purpose flour
Bake in a moderate oven (180°C) for about 50 minutes
Remove from the oven and let cool
Prepare the cream: Beat the eggs, flour, and cornstarch well
Heat the milk with lime rind until it starts to boil
Add the egg mixture and cook without stirring until thickened
Remove from heat and let cool
Finally, remove the lime zest and let cool
Pour the cream into a bowl and serve alongside the cake
Serves 4.
