Sand cake with mango and strawberries
8 servings
80 minutes
Mango and strawberry sand cake is a refined blend of French culinary tradition and exotic fruits. The light, crumbly dough with hints of vanilla gently contrasts with the rich custard, creating a velvety texture. Sweet pieces of mango and fresh strawberries add sunny brightness and pleasant tartness to the cake. This dessert is perfect for summer tea parties or celebrations, awakening memories of the romantic French Riviera. It is not just a cake but a crafted masterpiece filled with warmth and sweetness that offers a sense of delight with every bite.
1
Prepare shortcrust pastry. Mix flour with sugar, baking soda, and vanillin. Add pieces of softened butter. Rub the butter into the flour mixture. Add water and quickly knead the dough by hand until a uniform mass is obtained. Wrap the dough in film and place it in the refrigerator for 30 minutes.
- Wheat flour: 500 g
- Sugar: 1 glass
- Vanillin: to taste
- Butter: 200 g
- Water: 4 tablespoons
2
Roll out the dough to a thickness of 5 – 8 mm and spread it in the mold.
3
Preheat the oven to 230 degrees and bake the crust for 15 minutes. Remove from the mold and let cool.
4
Prepare custard. Whisk eggs with sugar. Add roasted flour to the mixture.
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Wheat flour: 500 g
5
Boil the milk and pour it into the egg mixture, stirring constantly. Bring to a boil. Cook for 2 minutes. Cool down.
- Milk: 500 ml
6
Wash and clean the strawberries and mango. Cut into small pieces.
- Strawberry: 500 g
- Mango: 1 piece
7
Spread the custard evenly on the cake layer, then top with strawberries and mango.
- Strawberry: 500 g
- Mango: 1 piece