Mango-Cremetorte

Ingredients

• 200 g ladyfingers
• 80 g softened butter
• 2 ripe mangoes
• 80 g sugar
• 6 tbsp lemon juice
• 6 sheets white gelatin
• 150 ml orange juice
• 300 g sour cream
• 300 g whipped sour cream
• 2 tbsp almond slivers
• 1 Pomegranate
• butter (for the pan)

Instructions

1. 1.

   Crush ladyfingers with a rolling pin, then mix with butter and press into the bottom of a greased springform pan; refrigerate.

2. 2.

   Peel mangoes, cut flesh from the pit, set aside 12 pieces and dice the rest. Mix 2 tbsp sugar and lemon juice and marinate diced mangoes in it. Soak gelatin in cold water. Warm mango cubes with the marinade and orange juice for 2 minutes, remove from heat and let cool slightly. Stir in dissolved gelatin into hot fruit mixture, dissolve completely, and refrigerate for about 30 minutes. Whisk crème fraîche and sour cream with remaining sugar until creamy. When fruit mass starts to set, fold in 3 tbsp cream, then add the rest of the cream.

3. 3.

   Spread cream over cake base and chill for 3 hours. Toast almond slivers in a dry pan without fat, set aside. Halve pomegranate and remove seeds.

4. 4.

   Garnish tart with mango pieces, sprinkle almond slivers and pomegranate seeds.