Ingredients

Base

• 45 grams of cold water
• 98 grams of icing sugar
• 270 grams of cake flour
• 30 grams of almond powder
• 195 grams of butter (cold)

Mango Base

• 275 grams of Jungle Pulp Mango Puree
• 60 grams of sugar
• 7 grams of lemon juice
• 7 grams of gelatin powder. (Hydrate)

Filling

• 45 grams of icing sugar
• 120 grams mango base
• 240 grams of whipping cream
• (Beaten up to 50%)

Mango jelly

• 105 grams mango base
• 15 grams of sugar
• 30 grams of water
• 4.5 grams of gelatin powder (Hydrated)

Decor

• 2 mangoes cut into very thin half-moons

Preparation

1. Preheat the oven to 170°C.
2. In the blender, add all the ingredients for the base of our cake. Beat at low speed until integrating and obtaining our dough.
3. Once the dough is ready, grease a 24 cm round cake mold. Stretch and make the base of the cake and press the bottom of our cake with a fork.
4. Place wax paper on top of the cake with some baking stones. Bake for 10 min at 170°C. Once the 10 minutes have passed, remove the paper with the baking stones and bake again for 12 minutes at the same temperature. Cool and unmold.
5. Prepare the mango base for we are going to mix all its ingredients and mix the hydrated gelatin and reserve. To hydrate the gelatin, heat it with a little water in the microwave.
6. For the filling, place the whipping cream and the icing sugar in the blender, beat 50%, that is, do not create a compact mixture if it is not manageable. Then add the mango puree for the filling. Beat, and add our cake.
7. We mix the ingredients of our mango jelly. Pour over our cake already with the filling and refrigerate for 2 hours.
8. And we decorate with half-moons of mango in the shape of a rose. Assemble them from the edge to the center, cut, serve, and enjoy.