Cut dates into small pieces. 1⁄8 Mix l boiling water and baking soda in a bowl. Add dates and soak for about 20 minutes.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a square springform pan (24 x 24 cm) with baking paper. Mix 125 g butter, 225 g sugar and vanilla with the whisks of the mixer for about 5 minutes until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir in. Drain the dates, also stir in. Spread the dough into the tin and bake in a hot oven for about 50 minutes.
For the caramel sauce, simmer 60 g butter, 225 g sugar and cream in a saucepan over medium heat while stirring for about 4 minutes until thick.
Take the cake out of the oven, let it cool down, chill for about 1 hour. In the meantime peel the mango, cut the flesh off the stone and dice. Wash and quarter apples, remove core and cut quarters into cubes. Mix mango, apples, lemon juice and liqueur and marinate for about 30 minutes.
Remove the cake from the tin and cut it into approx. 16 pieces. Serve with caramel sauce, fruit and vanilla ice cream.
Tip: Drizzled with lemon juice, the apples will not turn brown.