Mixture
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
6 tablespoons unsalted butter, softened
2 tablespoons almond meal
1 egg
Filling
1/2 cup melted unsalted butter
12 tablespoons grated Parmesan cheese
3 eggs
3 ripe mangos, peeled, seeded, and sliced
a pinch of ground cinnamon
Accessory: Refrigerator or 24 cm diameter ring mold
Mixture
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
6 tablespoons unsalted butter, softened
2 tablespoons almond meal
1 egg
Filling
1/2 cup melted unsalted butter
12 tablespoons grated Parmesan cheese
3 eggs
3 ripe mangos, peeled, seeded, and sliced
a pinch of ground cinnamon
Accessory: Refrigerator or 24 cm diameter ring mold
Mixture
Combine the flour and butter to form a crumbly mixture
In a bowl, beat the egg with the Parmesan cheese and almond meal until smooth
Combine the two mixtures and stir until homogeneous
Chill in the refrigerator for an hour
Filling
Beat the eggs and Parmesan cheese together
Add the melted butter and ground cinnamon, mix well, and reserve
Assembly
Roll out the mixture to a thickness of 2 mm, and line a ring mold with it
Cover the bottom with the filling reserved earlier, and top with mango slices
Bake in a medium oven for 45 minutes or until the filling is firm and the cake, lightly golden
Serve warm with vanilla ice cream.
