Mango-Custard Kuchen

Preheat oven to 375°F (190°C). Grease a 9-inch round baking dish with butter.

Combine flour, baking powder, cinnamon, and salt in a bowl. Set aside.

In another bowl, cream together softened butter and ¼ cup plus 2 tbsp sugar until light and fluffy, about 2 minutes.

Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.

Press the dough evenly into the prepared baking dish, forming a base layer.

Arrange the sliced mangos over the dough base in an even layer.

Whip the whipping cream until soft peaks form, about 2-3 minutes.

In a separate bowl, beat the egg yolks until pale and slightly thickened, about 1 minute.

Gently fold the egg yolks into the whipped cream until fully combined.

Spread the custard cream mixture evenly over the mangos.

Bake for 35 minutes until the custard is set and lightly golden on top.

Cool in the baking dish for 5-10 minutes before serving warm or at room temperature.