Cream cheese cake with mango

Ingredients for 1 servings:

• 3 eggs
• 50 g sugar
• 50 g flour
• 25 g hazelnuts
• 25 g cornstarch
• 14 sheets of gelatin
• 500 g quark (low-fat quark)
• 250 g mascarpone
• 150 g yogurt (whole milk)
• 4 cl eggnog
• 400 ml cream
• 2 tbsp Amaretto
• 1 large mango(s)
• 100 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Very old recipe! Insider tip!

For the pastry: Preheat oven to 180°C. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Fold the flour, cornstarch, nuts, and beaten egg whites into the egg yolk mixture. Pour the pastry into a 28cm springform pan lined with baking paper and bake for about 20 minutes. For the cream: Soak the gelatin in cold water. Mix the quark with the mascarpone, yogurt, sugar, and advocaat. Dissolve the gelatin in two tablespoons of Amaretto in a bain-marie and stir into the mixture. When the mixture begins to set, fold in the stiffly whipped cream. Cut the mango into desired pieces, reserving some for decoration, and fold the rest into the cream and spread onto the cooled base, which has been encased in a cake ring. Chill the cake in the refrigerator for at least 4 hours! If desired, decorate the cake with dollops of cream and mango pieces! PS: It tastes good with any other fruit, especially strawberries!