- For the crust
- 1 Sponge cake base (prepared)
- For the mango cream
- 500 grams Mango (fresh or canned)
- 100 grams Powdered sugar
- 1 ½ packets Gelatin (white, ground)
- 150 milliliters Multivitamin juice
- 150 grams Whipping cream
- 400 grams Creme fraiche cheese
- For the strawberry cream
- 700 grams Strawberries
- 70 grams Sugar
- 250 grams Mascarpone
- 1 tablespoon Lemon juice
- 200 grams Whipping cream
- 1 package Whip cream stabilizer
- 1 package Vanilla sugar
- 1 tablespoon chopped Pistachios
- Mint leaf (for garnish)
For the mango cream: Peel, core and slice mangoes. Sprinkle with 2 tablespoons sugar and lemon juice. Combine gelatin and juice mix, let soak for 10 minutes. Heat mangoes in a saucepan for 2 minutes, let cool slightly. Put 12 pieces of fruit aside, stir gelatin into remaining mango mixture and cool for about 1 hour. Beat creme fraiche, cream and 70 grams (approximately 2 1/2 ounces) of sugar until creamy. If the fruit mixture starts to gel, fold in 3 tablespoons of the cream mixture. Stir in remaining cream.
Put a cake ring around the crust. Pour mango cream onto the crust and chill for at least 2-3 hours.
For the strawberry cream: Rinse strawberries and puree 300 grams (approximately 10 1/2 ounces). Combine puree with powdered sugar, mascarpone and lemon juice. Whip cream with stabilizer until stiff, stir in vanilla. Fold into mascarpone cream. Spread strawberry cream on top of cooled mango cream. Garnish the cake with remaining strawberries and mangoes. Sprinkle with pistachios and mint leaves and serve.