Ante de Mango y Jerez

• 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.

eggs, sugar, lime zest, pastry flour, unsalted butter, sugar, water, mango puree, almond flour, sweet sherry, mangoes

Taken from www.epicurious.com/recipes/food/views/ante-de-mango-y-jerez-384138 (may not work)