Mango Cream Cheese Tartlet

For the mango cream cheese tartlets, grease and flour a 26 cm springform pan. Preheat the oven to 180 °C top/bottom heat.

Separate the eggs for the sponge cake. Beat the egg whites with a pinch of salt until stiff. Add the sugar and vanilla sugar. Then stir in the yolks and finally fold in the flour with baking powder and bake in the baking pan for approx. 20-25 minutes. Test with a chopstick! Let cool and crumble. If you have leftover sponge cake, you can use it. You need about 450 g of cake crumbs.

For the base, mix the sponge cake crumbs with the cream cheese, butter vanilla flavoring, powdered sugar and bread crumbs.

Line 6 dessert rings with cake rim foil or plastic wrap. If you don’t have dessert rings, you can also just take a small cake pan or other small mold and put the layers in there. Spoon 3-4 tablespoons of the cake mixture into each dessert ring and flatten.

For the mango layer, dice the mango and puree. Add the juice from the tangerines and the lemon. Also add the multivitamin juice.

There should be 500 ml in total. Pour the mixture into a saucepan and soak with 6 sheets of gelatin in cold water for about 5 minutes. Then squeeze the gelatine well and add to the mango puree. Heat until the gelatine has melted. Do not boil! Cool briefly in the refrigerator. Pour 4 tablespoons of mango puree into each mold. Save 3-4 tablespoons of the fruit mixture.

For the top layer, whip the whipped cream and add the remaining mango puree. Spread on

Preparation Tip:

The recipe is good to use leftover cake. It becomes tender melting cupcakes.

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