1 recipe for cake dough (see recipe below)
Filling
1/2 cup of sugar
2 tablespoons of wheat flour
1/2 teaspoon of cinnamon
4 cups of peeled and sliced mangoes, without seeds
2 tablespoons of lime juice
2 tablespoons of butter
Topping
1 egg
1/3 cup of sugar
1/4 cup of milk
2 cups of grated coconut
1 recipe for cake dough (see recipe below)
Filling
1/2 cup of sugar
2 tablespoons of wheat flour
1/2 teaspoon of cinnamon
4 cups of peeled and sliced mangoes, without seeds
2 tablespoons of lime juice
2 tablespoons of butter
Topping
1 egg
1/3 cup of sugar
1/4 cup of milk
2 cups of grated coconut
After preparing the cake dough recipe, place it on a smooth surface dusted with wheat flour and, using a rolling pin, spread it to a thin layer
Line a 9-inch springform pan with parchment paper and grease it
Make a wavy edge
Do not pierce with a fork
Make the filling: in a bowl, mix together sugar, flour, and cinnamon
Arrange mango slices in layers over the cake dough prepared in the pan and sprinkle each layer with the sugar mixture
Dampen with lime juice and butter
Cut a paper towel to fit over the filling, pressing it gently without covering the cake edges
Bake for 30 minutes
Remove from oven and discard the paper towel
Smooth out the mangoes with a spatula and cover with topping
To make the topping: beat the egg until clear and smooth
Add sugar, milk, and grated coconut and mix well
Spread on top of the cake
Return to oven and bake for an additional 25-30 minutes
For travel, leave in the same pan and wrap in aluminum foil.
