Mango cake with rusk-nougat base

Ingredients for 1 servings:

• 300 g nougat
• 150 g rusks
• 1 dashes bitter almond flavoring
• 2 mango(s), ripe
• 12 sheets of gelatin
• 750 g low-fat curd cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 375 ml whipped cream
• 50 g block chocolate or grated chocolate
• 1 handful of berries

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Melt the nougat in a double boiler. Finely crumble or crush the rusks and mix with a few drops of bitter almond flavoring. Knead the rusk crumbs into the nougat cream. Line a 26 cm diameter springform pan with baking paper, spread the rusk-nougat mixture on it, and press it down firmly. Chill the cake base for about 30 minutes. Soak the gelatin leaves in cold water for 10 minutes. Then remove from the water, squeeze dry, and place in a saucepan. Peel the mangoes and cut the flesh into small pieces (approx. 0.5 cm long). Place the low-fat quark, sugar, vanilla sugar, and mango pieces in a bowl and mix thoroughly with a hand mixer. Add 3 tablespoons of the mango quark cream to the pan with the gelatin. Heat, stirring constantly, until the gelatin is completely dissolved. Stir into the remaining cream. Whip the cream until stiff and fold in portions. Spread the mango cream on the cake base and refrigerate the cake for at least 3 hours. Before serving, grate the chocolate and sprinkle it over the mango cream. Decorate with berries.