Antes are very old desserts that were prepared in many convents. They are similar to a layer cake and are made with marquesote or mamón (similar to a pound or génoise cake) that is soaked in syrup or liqueur, then filled with a fruit jam and colorfully adorned with fresh, dried, or crystallized fruit and often meringue and nuts. During the sixteenth and seventeenth centuries, certain sweets were eaten before a meal, which is where the name of this dessert comes from: antes de means “prior to.” This particular ante was inspired by a recipe found in a manuscript from Sor Juana Inés de la Cruz. She used mamey, which I’ve replaced with mango because it is much more readily available and is a wonderful combination with the ground almonds and because it still represents the cultural blend apparent in the original recipe.
This cake is often sliced and dried, then dipped into hot chocolate. It is often eaten in a dish topped with ice cream, or soaked in liqueur for a simple dessert.
Recipe information
Yield
serves 10 to 12
Ingredients
Mamón (Cake Layer)
Mango-Almond Filling
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
Step 2
TO MAKE THE CAKE, beat the eggs with the sugar and zest on high speed until tripled in volume. Sprinkle 1/2 cup of the flour on top of the eggs and fold gently. Add the flour in two more 1/2-cup portions as you fold gently, then add the remaining 1/4 cup flour. Add the melted butter and pour into the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched lightly. Let cool for about 5 minutes and then unmold onto a wire rack to cool completely.
Step 3
TO MAKE THE FILLING, combine the sugar and water in a heavy pot and bring to a boil over medium heat. Cook, stirring, until the sugar has dissolved. Cook for about 5 minutes longer, then add the mango purée and almond flour. Adjust the heat so the mixture is at a constant soft boil and cook until it is thick like jam and grabs onto a spoon. Allow to cool completely (this can be made several days in advance and stored at room temperature).
Step 4
To assemble the ante, slice the cake horizontally into 3 even layers and brush each layer with the sherry. Spread one-third of the mango filling on the bottom cake layer, spreading evenly to the edges. Place another cake layer on top, spread with the mango filling, and repeat with the last layer. Refrigerate while you prepare the fresh mangoes for decorating.
Step 5
To prepare the mangoes, either peel them or cut in half with a knife as close to the pit as possible, and then scoop out the flesh. Slice as desired and arrange them on top to decorate the cake. Serve cold or at room temperature.
