Marbled mango yoghurt tart

Ingredients

Directions

1. 1

   Melt the butter. Finely crumble the sponge finger. Pour into a bowl, add melted butter and mix well. Put it on a lightly oiled bottom of a springform pan (26 cm Ø) and press it with your hands (it sticks a little bit) to a bottom. Put the base in a cool place for about 1 hour. In the meantime, fill the mango into a tall mixing bowl and puree it finely with the hand blender.

2. 2

   Mix yoghurt, 100 g sugar, vanillin sugar and lemon juice. Soak 8 sheets and 5 sheets of gelatine separately in cold water. Squeeze 5 sheets of gelatine, melt in a small pot at low heat and remove from the heat. Stir in 4-5 tablespoons of mango puree drop by drop. Then stir into the remaining puree. Squeeze 8 sheets of gelatine, also melt in a small pot, remove from the heat and stir in 3-4 tablespoons of yoghurt cream drop by drop. Then pour into the remaining yoghurt cream. Chill for 3-4 minutes until the mixture begins to gel. In the meantime, whip 300 g cream until stiff. Fold into the gelling yoghurt mass in portions. Pour just under half of the yoghurt mass onto the base, add a good half of the mango puree and marble with a fork.

3. 3

   Then pour into the remaining yoghurt cream. Chill for 3-4 minutes until the mixture begins to gel. In the meantime, whip 300 g cream until stiff. Fold into the gelling yoghurt mass in portions. Pour just under half of the yoghurt mass onto the base, add a good half of the mango puree and marble with a fork. Spread the rest of the yoghurt cream on top, add the remaining mango puree evenly and marble again with a fork. Chill the cake for about 3 hours. Whip 100 g cream until stiff, pour in 1 teaspoon of sugar. Remove the cake from the tin and place on a cake plate. Pour the cream into a piping bag with a perforated spout and decorate the cake with it. Serve decorated with thin fresh mango slices and lemon balm

4. 4

   Spread the rest of the yoghurt cream on top, add the remaining mango puree evenly and marble again with a fork. Chill the cake for about 3 hours. Whip 100 g cream until stiff, pour in 1 teaspoon of sugar. Remove the cake from the tin and place on a cake plate. Pour the cream into a piping bag with a perforated spout and decorate the cake with it. Serve decorated with thin fresh mango slices and lemon balm

5. 5

   waiting time approx. 4 hours