Strawberry-mango cake with chopped pistachios

Ingredients for 1 servings:

• 100 g Clarified butter, soft
• 180 g sugar
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 4 mangoes
• 500 g strawberries
• 500 g low-fat curd cheese
• 1 packet of vanilla sugar
• 600 g whipped cream
• 8 sheets of gelatin
• 1 pack of cake glaze, clear
• 250 mg juice or water
• 25 g pistachios, chopped
• Fat, for the shape
• 6 tbsp lemon juice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 170°C and grease a 26 x 26 cm baking pan. Cream the clarified butter until fluffy. Add 100g of sugar and mix. Gradually beat the eggs into the clarified butter and sugar mixture. Mix the flour and baking powder and stir into the egg and clarified butter mixture. Pour the batter into the greased pan and bake for 35-40 minutes. Then remove from the pan and let cool. In the meantime, peel and slice the mangoes. Wash and halve the strawberries. Mix the quark with the remaining sugar, vanilla sugar, and lemon juice. Soak the gelatine in cold water, dissolve it while still dripping wet over low heat, and stir it into the quark mixture. Whip the cream until stiff and fold it into the quark mixture along with 2/3 of the mangoes. Place the cake on a plate, place a baking frame around it, and fill the base with the quark mixture. Chill the cake for 3-4 hours. Place strawberries and the remaining mango pieces on top of the cake. Mix the cake glaze powder with a little cold juice or water until smooth. Bring the remaining liquid to a boil, stir in the mixed powder, and let it boil briefly. Spread the finished glaze over the fruit. Sprinkle with pistachios.