Summery Mango Butter Cake

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk (lukewarm)
• 80 g butter (soft)
• 1 packet of dry yeast
• 2 eggs
• 100 g sugar
• 1 pinch of salt
• 2 cans of mangoes
• 100 g marzipan
• 30 g sugar
• 200 g butter
• 50 g yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Butter cake with a summery twist!

Mix the flour with the dry yeast. Knead the flour, sugar, lukewarm milk, salt, eggs, and softened butter in a bowl with a dough hook. The dough should pull away from the sides of the bowl; if not, add more flour. Let it rise in a warm place for about 45 minutes. Finely dice the mangos, finely crumble the marzipan, and beat both together with the yogurt, sugar, and butter in a bowl with a hand mixer until creamy. Knead the dough again thoroughly and flatten it onto a baking sheet lined with baking paper. Now spread the mango cream over the yeast dough, leaving a small edge on the sides. Bake in a preheated oven at 190°C for about 25 minutes. The cream should be noticeably set (but will only firm up as it cools) and the dough should be nicely browned. If you like, you can sprinkle desiccated coconut over the finished cake; it goes really well with it!