Mango Mascarpone Cake

Ingredients for 1 servings:

• Fat and flour for the mold
• 125 g butter/margarine, soft
• 150 g sugar
• Salt
• 4 eggs
• 200 g almond(s), ground
• 1 tsp cocoa powder
• 1 tsp, heaped baking powder
• 1 tbsp almond flakes
• 1 can of mangoes (425ml)
• 500 g mascarpone
• 500 g low-fat curd cheese
• 1 packet of vanilla sugar
• Powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Grease a 26cm springform pan and dust with flour. Shake off any excess flour. Using a hand mixer, beat the fat, 150g sugar, and a pinch of salt until creamy. Beat in the eggs one at a time. Mix the almonds, cocoa, and baking powder and stir into the batter. Spread into the pan. Bake in a preheated oven at 175°C for about 40 minutes. Let cool in the pan. Toast the flaked almonds in a dry pan and let cool. Drain the mango in a sieve. Set aside one piece for decoration. Puree the remaining mango. Remove the cake base from the pan and place it on a cake plate. Mix together the mascarpone, quark, 75g sugar, and vanilla sugar. Spread loosely over the base. Chill for about 1 hour. Spread the mango puree in dollops over the mascarpone cream. Cut the mango piece into thin slices. Decorate the cake with mango slices, almond flakes and powdered sugar.