Mango pie

Grind the almonds in the food processor and put them in a bowl. Sift the flour and a pinch of salt over the bowl. Mix in 75 g of caster sugar. Add the butter and quickly knead into crumbs with cool hands. Divide 1 egg, add the egg yolk and quickly knead to a smooth dough. Add a little ice-cold water if it is too dry. Form a ball from the dough, cover with cling film and put in the refrigerator for 1 hour.

Line the bottom of the spring form with parchment paper and grease the edges with butter. Sprinkle the worktop with flour and roll out the dough into a piece of approx. 32 cm Ø. Cover the spring form with it. Prick holes in the soil with a fork. Put the mold in the refrigerator for 30 minutes.

Preheat the oven to 190 ° C. Cover the cake base with aluminum foil and sprinkle the beans or lentils on it. Bake the bottom for 15 minutes in the middle of the oven. Remove the beans and the foil and bake the bottom for another 5 minutes. Decrease the temperature of the oven to 170 ° C.

Grate the green skin of the lime and squeeze out the fruit. In a bowl stir together the rest of the sugar, the whipped cream, the lime zest and the juice. Then mix in the remaining 3 eggs. Pour the batter into the cake base and bake the cake for about 30 minutes in the middle of the oven until the filling has solidified. Allow the cake to cool to room temperature in about 1 hour and put in the fridge for at least 1 hour.

Use a peeler to cut the mangoes into long thin slices. Divide the mango slices in curls over the cake.