Pineapple and Mango Torte

Pineapple and mango torte (4-6 pessoas)


3 eggs

200gr sugar

75gr de melted butter

100ml pineapple nectar

100ml mango nectar

2 tbsp of corn flour

1 tsp of baking powder

grid of one lemon


Pre-heat the oven at 180 ºC.

In a bowl, whisk the eggs with the sugar and beat well till it resembles a white and fluffy cream. Slowly add the melted butter, followed by both the nectars, the corn flour and the baking powder. Mix everything very well and add the lemon grind. Butter a deep baking tray and line it with parchment baking paper.  Transfer the torte batter into the tray and bake it in the oven for approximately 25 minutes. The torte will be ready when you pierce it with a tooth pick which should come out dry. Take it out of the oven and let it cool completely.

On flat an clean surface lay a slightly damp cloth and sprinkle it with caster sugar. Remove the torte from the tray on top of the cloth and easily peel out the parchment paper. With the help of the cloth, slowly roll it making sure that it doesn’t break. Place it on a dish and put it in the fridge for a couple of hours. Serve it cold, in slices and dusted with icing sugar.


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