Cantuccini cake

Ingredients for 1 servings:

• 200 g biscuits (cantuccini)
• 2 tbsp espresso
• 100 g chocolate, 50% cocoa content
• 20 g butter
• 4 sheets of gelatin
• 250 g ricotta
• ½ tsp cinnamon
• 50 g sugar
• 1 tsp sugar (lemon)
• 300 ml whipped cream
• 1 mango(s), ripe, approx. 500 g
• 1 pack of cake glaze, clear
• 1 ½ tbsp sugar
• 250 ml apple juice, clear

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

No-bake refrigerator cake, for 12 pieces

For the base, roughly chop the biscuits and finely chop them in several batches in a food processor or blender. Place them in a mixing bowl. Drizzle the espresso over the biscuits and let it soak in. Break the chocolate into small pieces and melt it with the butter in a small bowl over a hot water bath over low heat, stirring constantly. Add the chocolate butter to the biscuits and mix well. Place a 26 cm springform pan on a cake plate lined with lace or baking paper. Spread the crumb mixture evenly in the pan and press it down firmly with a spoon to form a base. Chill the cake base. For the cream, soften the gelatine according to the package instructions. Mix the ricotta with the cinnamon, sugar, and lemon sugar. Squeeze out the gelatine lightly and dissolve it in a small saucepan over low heat, stirring constantly. Stir about 4 tablespoons of ricotta cream into the gelatine. Then stir in the remaining ricotta. Whip the cream until stiff peaks form and fold it into the ricotta mixture. Spread the cream on the cake base and smooth it down. Refrigerate the cake for at least 2 hours. For the topping, halve the mango and remove the pit. Peel the mango halves, cut the flesh into thin slices, and arrange them in a circle on the cake surface. Prepare a glaze from the cake glaze powder, sugar, and apple juice according to the package instructions. Spread the glaze, starting in the center of the cake, over the mango strips. Return the cake to the refrigerator until the glaze is firm. Loosen and remove the springform pan.