Take cream cheese, butter and cream out of the fridge about 1 hour before processing.
Separate eggs. Refrigerate the egg whites. Mix cream cheese and 50 g sugar with the whisk of the mixer for about 5 minutes until creamy. Stir in 50 g butter, egg yolk and cream. Sift 80 g flour over it and stir in. Stir in 1 tbsp. lemon juice.
Preheat oven. (electric stove: 160 °C/circulating air: 140 °C/gas: not suitable). Grease a springform pan (24 cm Ø) and line it with baking parchment, leaving the baking parchment to protrude approx. 8 cm from the edge. Wrap the tin tightly with aluminium foil from the outside. Beat the egg whites in 2 portions until stiff and finally pour in 50 g sugar each. Fold 2 portions of beaten egg whites into the dough. Put the cheese mixture into the mould. Place in a fat pan (deep baking tray) of the oven half filled with hot water. Bake in the hot oven for about 55 minutes. Then turn the oven down (electric oven: 150 °C/circulating air: 130 °C/gas: not suitable) and continue baking for about 35 minutes. Turn off the oven, place the cake in it for about 15 minutes with the door closed, then leave it to rest for about 20 minutes with the door slightly open. Take the cake out of the oven, carefully remove the foil. Let the cake cool down for about 1 hour at room temperature, then remove from the tin and let it cool down.
Peel the kiwis and cut into small cubes. Peel the mango, cut the fruit from the stone. Peel the flesh and dice it, except for one half. Mix kiwi and mango cubes, sprinkle with 1 tbsp. lemon juice. Puree the rest of the mango in a tall mixing bowl and fold in.
Wash the mint, shake dry, pluck off the leaves and cut finely. Arrange the cake on a plate, dust with icing sugar. Decorate with half the fruit salad and mint. Serve the rest with fruit salad. Also tastes great with red fruit jelly!