Mango and Strawberry Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 600 g cream cheese
• 300 g yogurt
• 2 tbsp lemon juice, freshly squeezed
• 100 g sugar
• 500 g strawberries
• 1 mango(s)
• 6 sheets of gelatin
• 150 g water
• Pistachios

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with cream cheese

Clean the strawberries, set aside a few nice ones for decoration, and cut them into small cubes. Peel the mango, remove the flesh from the stone, and dice it as well. Soak the gelatine. Finely crumble the sponge fingers and mix with the melted butter. Press the mixture into a springform pan lined with baking paper. Mix the yogurt, cream cheese, and lemon juice until evenly combined. Squeeze out the gelatine and heat it with the water and sugar until the gelatine has dissolved. Then quickly stir it into the cream cheese mixture. Spread half of the cream on the base of the springform pan and scatter the chopped fruit on top. Then pour the remaining cream on top. Chill the cake in the refrigerator for at least 3 hours. Remove the cake from the pan and decorate with strawberry halves and pistachios.