Lorenza Ávila

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Mamey cake

30 mins
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This mamey cake has pastry cream and is decorated with sliced ​​mamey. It is a delicious dessert that you can decorate with all kinds of fruits if it is not mamey season.
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12 portions
  • 75 grams powdered sugar
  • 120 grams butter
  • 2 egg yolks
  • 1/2 teaspoons royal baking powder
  • 1 pinch salt
  • 250 grams flour
  • Water, the necessary (about 2 tablespoons)
  • 2 mamey, large, firm and mature
  • 2 cups milk
  • 1 vanilla pods, or 1 teaspoon of vanilla extract
  • 6 egg yolks
  • 100 grams sugar
  • 20 grams cornstarch
  • 20 grams flour
  • 3 tablespoons apricot jam, to varnish the cake


In a saucepan, boil the milk with the vanilla.
Beat the 6 yolks with 100 grams of sugar. Add the cornstarch and flour and some of the hot milk, beat over the hot fire. Add the rest of the milk and boil for a minute. Take out of the fire and put an egapack or plastic paper stuck so that it does not form cream and let cool.
Acre the butter with a blender , and add the 75 gr. of sugar glass and ace 2 egg yolks. Add the flour and incorporate the dough until it is like sand. Add the 2 tablespoons of water and form a dough with your hands (eye: if you handle more the dough will be hard). Wrap the dough with egapack and refrigerate.
Spread the dough with a rolling pin and put it on a mold for pies or pies. Chop the dough with a fork and put on tin foil. Place beans on the paper and bake for 30 minutes at 180 degrees. Remove from the oven and let cool.
Put half of the pastry cream on top and arrange the sliced ​​mamey. Put on a glaze or apricot jam diluted with a little water and refrigerate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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