Ingredients
Number of servings: 6-8
160 gr. of soft butter
600 gr. of pears
400 gr. of mango
160 gr. of sugar
1 egg
a yolk
a glass of milk
200 gr. of flour
10 gr. of yeast in powder
a pinch of salt
Mango and Pear Cake
Method
Peel and cut the pears and the mango into 2 cm. slices .
Knead 70gr. of butter and 70 gr. of sugar.
Spread the mixture in a 24 cm. baking pan.
Lay the sliced fruit on top of it.
Put the pan over a moderate fire and stir the mixture until the sugar has turned into caramel.
In a bowl whisk the egg, the yolk, the remaining sugar, the salt, the remaining butter, the milk and, finally, while keeping on stirring, add the sieved flour and the yeast.
Pour this soft mixture into a baking pan and bake for 30-35 minutes at 180°.
Marco’s secret
“… While laying the fruit down on the pan, create a nice pattern by alternating the two types of fruit. Then serve this cake on a serving dish after turning the cake upside down. It will have a great effect.”
Suggested Wine
Moscato d’Asti 2020 Cristina Ascheri