Yogurt-Mango Dream

Ingredients for 1 servings:

• 200 g butter biscuits
• 100 g butter
• 2 cans of mangoes
• 4 sheets of white gelatin
• 1 packet of vanilla sugar
• 350 g yogurt
• 400 g sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Delicious cake for the hot days of the year, completely without baking, with a biscuit base.

Finely grind the butter biscuits. This is best done in a food processor, but you can also “crush” them into small pieces by placing them in a freezer bag. Melt the butter and mix it well with the biscuit crumbs. Line the bottom of a 26 cm diameter baking pan with parchment paper. Spread the butter and biscuit crumb mixture onto the bottom of the pan and press it into a firm base. Then refrigerate the pan. Meanwhile, prepare the frosting: Let the gelatin swell. Mix the vanilla sugar, yogurt, and sour cream. Dissolve the gelatin and stir it into the frosting according to the package instructions. Drain the mangoes, cut them into pieces, and fold them into the frosting. Remove the pan from the refrigerator and spread the frosting over the base. Refrigerate the cake. This recipe is also great to vary by using other fruits or biscuits. For example, you could add a little rum to the base and use cherries instead of the mangoes. You can also decorate the cake as desired, for example, crumble a few cookies (not too finely) and scatter them on top. Sprinkle desiccated coconut (goes great with the mango) or grated white chocolate on top. Let your creativity run wild here.