Mango Cake with Meringue

Ingredients

• 250 g spelt whole‑grain flour
• 40 g raw cane sugar
• 0.5 tsp vanilla powder
• 1 pinch salt
• 1 egg
• 140 g butter
• 3 ripe mangos
• 2 tbsp lemon juice
• 250 g legumes for blind baking
• 10 egg whites
• Salt
• 3 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Mix flour, sugar, vanilla and salt; sift onto a work surface. Create a well in the center, crack the egg into it and scatter butter pieces around the well. Quickly knead into a smooth shortcrust dough. Chill for about 30 minutes.

2. 2.

   Peel mangos, cut flesh away from the pit into bite‑sized cubes and toss with lemon juice.

3. 3.

   Roll out the shortcrust slightly larger than the tart pan, place in the pan, shaping a rim. Prick the base with a fork several times. Lay parchment paper over the dough and spread dried legumes on top. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 15 minutes.

4. 4.

   Meanwhile beat egg whites with a pinch of salt until stiff peaks form. Gradually add powdered sugar, continuing to beat until glossy and firm peaks appear.

5. 5.

   Remove the tart base from the oven, discard legumes and parchment. Arrange mango pieces on the base and spread meringue in a gentle dome shape using a tablespoon. Reduce oven temperature to 100 °C (convection 80 °C; gas: level 1) and bake the mango cake for 40–50 minutes until golden brown.