- Servings : 14 slices
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
Rate this recipe:
If you like mango this cake is perfect for you! A cake with excellent presentation, creamy and very pleasant that you have to try! Bon appetit!!!
Units: Metric / (Units: US)
- 100 ml / (6 3/4 tablespoons) mango pulp
- 5 eggs
- 100 grams / (3 1/2 ounces) sugar
- 75 grams / (2 2/3 ounces) all-purpose flour
- 1 teaspoon liquid caramel
- Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (25 x 6 centimeters / (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
- In an electric mixer, beat on medium speed the egg yolks with the sugar until obtain a creamy and homogeneous mixture. Add the mango, the liquid caramel and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour and beat until a homogeneous mixture. Finally, fold gently with a spatula the beaten egg whites.
- Pour the dough into the prepared pan and bake for 25 to 30 minutos (the time depends on the oven). The cake should be slightly creamy inside.
- Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.
Nutrition facts per serving (14 slices):
Total Fat: 2 g(3%)
Saturated Fat: 0.5 g(3%)
Cholesterol: 75 mg(25%)
Sodium: 25 mg(1%)
Total Carbohydrate: 13 g(4%)
Protein: 3 g