220 g butter
320 g of fine white sugar
250 g of wheat flour with yeast
zest of 2 lemons
50 g dehydrated mango cut into pieces
50 g of rolled almonds
50 g of grated coconut
60 g of Margarine
170 g of powdered sugar
1 to 2 teaspoons of vegetable drink
100 g of mango puree
100 g of sifted powdered sugar
25 g of dry shredded coconut
25 g dehydrated mango cut into pieces
15 g of sunflower seeds
15 g of pumpkin seeds
15 g of toasted laminated almonds
For the dough, add the butter and sugar in a bowl and whisk until fluffy. Add them, one by one, and add the remaining ingredients.
Put the mixture in a deep 23cm diameter cake pan, greased Margarine.
Place in the oven, preheated 170 ° C, for about 1 hour and 10 mins or until a toothpick inserted in the middle of the cake comes out clean.
Unmold and let cool.
For the syrup, place the sugar and lemon juice in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and pour over the hot cake.
For the filling, mix the margarine, sugar and vegetable drink in a bowl and beat until smooth. Divide the cake into 3 and fill between the layers with this filling and the mango puree.
Optional: To finish the cake, make an icing by adding lemon juice or water to the powdered sugar until it gets a thick consistency, and spread it over the cake. Decorate to taste with a mixture of seeds, mango, coconut and almonds.