Mango curd cream cake

Ingredients for 1 servings:

• 1 tbsp vanilla sugar
• 4 tbsp powdered sugar
• 250 g whipped cream
• 250 g Greek yogurt
• 250 g quark (cottage cheese)
• 180 g granulated sugar
• 6 eggs
• 200 g flour, smooth
• 6 sheets of gelatin
• some rum
• 1 can of mangoes
• ½ lemon(s), zest
• 1 pinch of salt
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 9 hours 20 minutes

fruity, light, fluffy

Separate the eggs, beat the egg whites with a pinch of salt until stiff and refrigerate. Beat the egg yolks with granulated sugar, vanilla sugar and lemon zest until creamy, then fold the egg whites and flour alternately into the yolk mixture. Line a cake tin with baking paper, pour in the mixture and bake at 180°C (top/bottom heat) for about 35 minutes (test with a skewer). Allow the sponge to cool, then cut horizontally. Cut the mango into small pieces. Mix the curd cheese, yogurt and icing sugar well and fold in the mango pieces. Soak the gelatine in cold water for about 5 minutes, then squeeze out the excess water and dissolve it in a little slightly warmed rum. Stir 3-4 tablespoons of the curd mixture into the gelatine, then add this to the cream and stir in. Fold in the whipped cream. Place a sponge cake base in the cake tin, spread the cream on top and place the top layer on top. Refrigerate the cake overnight. Dust with icing sugar to serve. The cake can also be prepared with various other fruits!