Indulge in Mango Heaven with Our Mango Cream Cake!

Preheat the oven to 356°F (180°C).

Beat egg whites with sugar until stiff peaks form, then gently fold in the yolks.

Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil.

Bake in a 26cm springform pan for 30-35 minutes.

Prepare the Shortcrust Pastry:

Quickly knead all ingredients to form a dough, roll out, and cut out using a 26cm springform pan ring.

Bake at 356°F (180°C) for 10-15 minutes until golden brown.

Make the Mango Curd:

Combine all ingredients in a pot and bring to a boil while stirring.

Let simmer for 1-2 minutes, then cool to room temperature.

Prepare the Mango Cream: