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1
Preheat the oven to 350F.
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2
Grease and flour a 9-inch cake pan.
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3
TO MAKE THE CAKE, beat the eggs with the sugar and zest on high speed until tripled in volume.
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4
Sprinkle 1/2 cup of the flour on top of the eggs and fold gently.
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5
Add the flour in two more 1/2-cup portions as you fold gently, then add the remaining 1/4 cup flour.
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6
Add the melted butter and pour into the pan.
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7
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched lightly.
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8
Let cool for about 5 minutes and then unmold onto a wire rack to cool completely.
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9
TO MAKE THE FILLING, combine the sugar and water in a heavy pot and bring to a boil over medium heat.
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10
Cook, stirring, until the sugar has dissolved.
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11
Cook for about 5 minutes longer, then add the mango puree and almond flour.
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12
Adjust the heat so the mixture is at a constant soft boil and cook until it is thick like jam and grabs onto a spoon.
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13
Allow to cool completely (this can be made several days in advance and stored at room temperature).
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14
To assemble the ante, slice the cake horizontally into 3 even layers and brush each layer with the sherry.
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15
Spread one-third of the mango filling on the bottom cake layer, spreading evenly to the edges.
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16
Place another cake layer on top, spread with the mango filling, and repeat with the last layer.
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17
Refrigerate while you prepare the fresh mangoes for decorating.
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18
To prepare the mangoes, either peel them or cut in half with a knife as close to the pit as possible, and then scoop out the flesh.
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19
Slice as desired and arrange them on top to decorate the cake.
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20
Serve cold or at room temperature.
