Mango Cake

Ingredients

• 10 g fresh yeast
• 100 ml lukewarm milk
• 2 EL sugar
• 200 g Flour
• 30 g soft butter
• 1 egg
• soft butter (for the tart pan)
• soft flour (for the tart pan)
• flour (for working)
• 2 mangoes
• 200 ml Buttermilk
• 100 g crème fraîche
• 4 eggs
• 4 EL honey
• 60 g sugar
• 2 EL lemon juice
• powdered sugar (for dusting)

Instructions

1. 1.

   Stir the yeast with 2 EL milk and sugar. Add flour to a bowl. Pour the yeast-milk mixture into the center, mix in some flour from the rim. Let this pre‑mix rise covered in a warm place for about 30 minutes until doubled. When it has risen, add the remaining milk, butter, and egg. Knead with hand mixer attachments into a smooth dough that releases easily from the bowl. Adjust flour slightly if needed. Cover and let rise another 30 minutes in a warm spot.

2. 2.

   Preheat oven to 160 °C fan. Butter the tart pan and dust with flour.

3. 3.

   Knead the dough on a floured surface, roll it out to fit the pan, line the pan and shape a rim. Prick the base with a fork several times and blind bake for about 10 minutes.

4. 4.

   Peel one mango, cut flesh into pieces, remove seeds. Blend mango, buttermilk, and crème fraîche until smooth. Add eggs and honey, whisk well. Remove the pre‑baked crust from oven, pour filling over it. Bake another ~20 minutes until golden brown. Remove and cool in pan.

5. 5.

   Peel second mango, slice flesh into strips. Boil sugar with lemon juice and 100 ml water until slightly syrupy for about 5 minutes. Cool the mango strips separately.

6. 6.

   Before serving, arrange the cooled mango strips on top of the cake, drizzle with syrup, and dust with powdered sugar.