[Aunt Clara]

Hey! Take advantage of it before the mango season is over and prepare this delicious mango-topped cake. If there are not mangoes available you can use peaches or pears.

Time: 60 minutes
Difficulty: Advanced
Serve: 6 people

Before starting to cook: No previous preparation is required.

Ingredients:

• 330 grams of softened butter
• 1/2 cup of milk
• 400 grams of all-purpose wheat flour
• 500 grams of sugar
• 2 teaspoons of baking powder
• 5 eggs (separate whites from yolks)
  ~For the topping
• 4 mangoes, peeled and sliced
• 1/2 cup of sugar
• 1 teaspoons of lemon peel
• 1 cup of water

Preparation:

1. Mix the flour and baking powder and sift together. Reserve.
   
2. Whip together the butter and half the sugar until it turns creamy and has a lighter color (about 8 mins). One by one add the yolks and continue to beat for a minute before adding each new egg. Slowly add the milk. Add the flour and continue beating until it has a smooth and uniform consistency. Beat the egg whites until it holds stiff peaks, add the remaining sugar and incorporate. Using a spatula add half the whites to the mixtures, when it is incorporated add the other half and incorporate.
   
3. Pour the mixture into the baking pan. Put in the oven until you insert a knife in the center of the cake and it comes out clean. Mix the mango slices with the sugar, the lemon peels and water. Put on a pot on low fire until the water evaporates. Cover the cake with the topping and serve at room temperature.