Mango Yoghurt Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak 4 gelatine leaves. Put 150 g of beautiful raspberries aside for garnishing. Boil up the rest of the raspberries, sugar and vanilla sugar and let it simmer for 2-3 minutes. Pass the puree through a sieve.

2. 2

   Squeeze the gelatine and dissolve in the puree. Mix mascarpone and yoghurt. Stir in the raspberry puree drop by drop. Line a springform pan (26 cm Ø) with sponge fingers. Spread the mascarpone mixture evenly and smooth it down.

3. 3

   Chill for 30 minutes until the cream is firm. In the meantime, soak 4 sheets of gelatine. Cut 2 mangos into slices from the stone. Remove the flesh from the skin, puree and bring to the boil in a saucepan, allow to cool for 5-10 minutes.

4. 4

   Squeeze the gelatine and dissolve in the mango puree. Let the mango puree cool down until it is lukewarm. Carefully spread the mascarpone mixture with a tablespoon. Refrigerate the cake again for about 2 hours.

5. 5

   Before serving, peel and slice 1 mango. Decorate the cake with mango slices, raspberries and physalis.

Nutrition Facts

KCAL
250 kcal

CARBS
22 g

FATS
16 g

PROTEINS
4 g