Ante de Mango y Jerez Recipe

Name: Ante de Mango y Jerez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs, at room temperature; 1 1/4 cups sugar; 1 teaspoon grated orange or lime zest; 1 3/4 cups all-purpose or pastry flour, sifted twice; 2 tablespoons unsalted butter, melted; 1 1/2 cups sugar; 1/2 cup water; 2 cups fresh mango puree (from 3 or 4 Manila mangoes); 1 1/2 cups almond flour; 1 cup sweet sherry; 2 or 3 fresh mangoes, preferably Manila

Servings: persons

8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon grated orange or lime zest
1 3/4 cups all-purpose or pastry flour, sifted twice
2 tablespoons unsalted butter, melted
1 1/2 cups sugar
1/2 cup water
2 cups fresh mango puree (from 3 or 4 Manila mangoes)
1 1/2 cups almond flour
1 cup sweet sherry
2 or 3 fresh mangoes, preferably Manila

1
Preheat the oven to 350F.
2
Grease and flour a 9-inch cake pan.
3
TO MAKE THE CAKE, beat the eggs with the sugar and zest on high speed until tripled in volume.
4
Sprinkle 1/2 cup of the flour on top of the eggs and fold gently.
5
Add the flour in two more 1/2-cup portions as you fold gently, then add the remaining 1/4 cup flour.
6
Add the melted butter and pour into the pan.
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.
8
Let cool for about 5 minutes and then unmold onto a wire rack to cool completely.
9
TO MAKE THE FILLING, combine the sugar and water in a heavy pot and bring to a boil over medium heat.
10
Cook, stirring, until the sugar has dissolved.
11
Cook for about 5 minutes longer, then add the mango puree and almond flour.
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.
13
Allow to cool completely (this can be made several days in advance and stored at room temperature).
14
To assemble the ante, slice the cake horizontally into 3 even layers and brush each layer with the sherry.
15
Spread one-third of the mango filling on the bottom cake layer, spreading evenly to the edges.
16
Place another cake layer on top, spread with the mango filling, and repeat with the last layer.
17
Refrigerate while you prepare the fresh mangoes for decorating.
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.
19
Slice as desired and arrange them on top to decorate the cake.
20
Serve cold or at room temperature.

1683

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 eggs, at room temperature, 1 1/4 cups sugar, 1 teaspoon grated orange or lime zest, 1 3/4 cups all-purpose or pastry flour, sifted twice, and more.

Yes, Ante de Mango y Jerez falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ante de Mango y Jerez

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions