Mango cake

Ingredients for 1 servings:

• 65 g butter
• 50 g almonds, chopped
• 75 g wholemeal biscuits
• 8 sheets of gelatin
• 100 ml cream
• 600 g low-fat cream cheese
• 220 g yogurt
• 200 g sugar and 3 tbsp extra
• 1 packet of vanilla sugar
• 1 ½ mangoes
• 1 tbsp gelatin powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 30 minutes; Total time approx. 6 hours

without baking, makes about 12 pieces

Melt the butter and briefly toast the almonds. Place the whole-wheat biscuits in a freezer bag and crumble them with a rolling pin. Mix the butter, almonds, and biscuits into a dough. Pour the mixture into a greased baking pan, press it down firmly, and refrigerate for half an hour. Whip the cream until stiff peaks form. Mix together the cream cheese, yogurt, sugar, vanilla sugar, lemon juice, and gelatin (prepared according to the package instructions). Finally, fold in the whipped cream. Spread the cream on the chilled base and let it set; this takes about 1 hour. Peel the mangoes, remove the pits, and sauté briefly. Heating destroys the enzymes in the mango. Then puree the mixture, mix with 3 tablespoons of sugar and 1 tablespoon of gelatin powder (prepared according to the package instructions), and spread this over the cream. The cake should now be refrigerated for about 3-4 hours.