Mango Cake

Name: Mango Cake
Yield: 8
Ingredients: 1 1/2 cups of all-purpose flour; 1 pinch of salt; 75 g of softened butter; 2 eggs; 1 tablespoon of water; 1/2 cup of sugar; Filling; 2 large mangoes; 3 tablespoons of Sicilian orange juice; 4 tablespoons of warm rosewater; 175 ml of fresh heavy cream; 2 beaten eggs; 1/2 cup of sugar; Confectioner's sugar for dusting

1
1 1/2 cups of all-purpose flour
2
1 pinch of salt
3
75 g of softened butter
4
2 eggs
5
1 tablespoon of water
6
1/2 cup of sugar
7
Filling
8
2 large mangoes
9
3 tablespoons of Sicilian orange juice
10
4 tablespoons of warm rosewater
11
175 ml of fresh heavy cream
12
2 beaten eggs
13
1/2 cup of sugar
14
Confectioner's sugar for dusting

Ingredients

1
1 1/2 cups of all-purpose flour
2
1 pinch of salt
3
75 g of softened butter
4
2 eggs
5
1 tablespoon of water
6
1/2 cup of sugar
7
Filling
8
2 large mangoes
9
3 tablespoons of Sicilian orange juice
10
4 tablespoons of warm rosewater
11
175 ml of fresh heavy cream
12
2 beaten eggs
13
1/2 cup of sugar
14
Confectioner's sugar for dusting

Directions

1
1
2
In a bowl, combine the flour and salt sifted together
3
Mix in the softened butter, eggs, water, and sugar
4
Work the dough until it becomes smooth and even
5
Wrap with plastic wrap and refrigerate for 30 minutes
6
2
7
Preheat the oven to 200°C
8
Cut the mangoes into slices of 1 cm and mix with orange juice
9
Roll out the dough with a rolling pin and line a 25 cm diameter mold
10
Place the mango slices in circles on top of the dough
11
Brush the mango with rosewater and bake for 10 minutes
12
Let it cool down
13
3
14
Beat the heavy cream, eggs, and sugar together
15
Pour carefully over the mango cake
16
Return to the oven and bake for another 30 minutes or until the filling is cooked and the dough is golden brown
17
Dust with confectioner's sugar.