In a bowl beat the 5 clear about snow, add little by little 1 cup of sugar, then one by one the yolks and finally the flour, already have a mold of 1 pound or pyrex enmantequillado and the oven prepared. The dough is poured into the mold and cooked for half an hour or when it brown.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make mango pastel Tommy, seasonal delight: |
| 5 mangoes tommy sugar 1 Raja de canela 2 Vanilla pudin box 2 cups of milk 1 cup of flour 5 eggs 1 glass of beating cream 3 tablespoons of cornstarch |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer |
Ingredients to make mango pastel Tommy, seasonal delight:
2. For the preparation of the jelly or jam of Mango Tommy, the handle with sugar to taste and cinnamon in 3 cups of water is cooked. Once cooked, it is liquefied with the least possible water, taking care to separate some pieces of mango to decorate (without liquefare) and the syrup to wet the cake.
3. The mango smoothie sneaks with a piece, placed in a pot and add 3 tablespoons of cornstarch powder, so that the jelly or jam.
4. Vanilla pudin boxes are prepared with two cups of water, constantly moving and reserves.
5. We put the cake already cooked in a mold or azafate, we wet it with the mango syrup then we put the mango jelly and let it compacte well in the refrigerator. We proceed to place the vanilla pudin and it is also compacted in the refrigerator
6. Beat the cream with two tablespoons of Glass or Normal sugar (add more to taste) and the cake is lined. Finally it is decorated with the mango slices that you reserved with the design you like.
7. This is a small delight that you can only give you in Mango Tommy season, or you can freeze mango to taste this recipe all year-
