Mango "Cheese" Cake (cake tin 28 cm diameter)


The Living Force
FOTCM Member
Mango "Cheese" Cake (cake tin 28 cm diameter)

Biscuit base

  • 6 eggs (room temperature)
  • 200 g sugar
  • 240 g glutenfree flour (e.g. this one)
  • 1 packet baking powder
  • Lemon zest
Line the bottom of the cake tin with baking paper. Place the eggs and sugar in a mixing bowl and beat for 12 minutes (this is best done with a food processor). Mix the flour with the baking powder and lemon zest and gradually add to the egg and sugar mixture. (Work quickly and don't over beat, but there should be no lumps left in the batter). Pour the batter into the tin and bake for 25 min. Leave to cool in the tin and then cut into three layers.

Bottom layer

  • 200g gluten-free biscuits or spoon biscuits (if the biscuits are not sweet enough, additional sugar can be used)
  • 125g butter

Finely crush the biscuits (e.g. in a closed bag). Melt the butter and mix with the biscuits. Then spread on the bottom of the tin (the tin should be the same tin in which the biscuit dough was baked) and press down very firmly. Chill in the fridge (at least 30 min). This creates a shortcrust pastry-like base.


Approx. 800 g coconut yoghurt natural (e.g. this one)
Lemon zest (amount to taste)
Approx. 100 g sugar (according to taste)
Approx. 300 g very finely chopped mango (e.g. a pack of frozen mango)
2 packets gelatine (I use this cold soluble beef gelatine)

Mix yoghurt, lemon zest, sugar well, add the chopped mango and then process the gelatine according to the packet instructions. (in the case of this gelatine, just let it trickle in slowly while stirring). Blend until the cream becomes noticeably firmer.


1 jar lemon curd

Remove the tin with the bottom layer from the fridge and spread a good amount of lemon curd on the bottom. Then place the first biscuit base on top. Spread Lemon Curd on this base again. 1/3 of the cream and then the second base. Spread lemon curd on this base too -- 1/3 of the cream and the last base -- Lemon Curd -- spread the rest of the cream on top. Then place the cake in the fridge to set.

Mango mirror

1 packet of cake glaze
Approx. 300 g mango

Finely chop the mango to a pulp, e.g. with a magic wand. Bring to the boil in a saucepan with the cake glaze and sugar, if desired, while stirring (whisk). Slowly spread the mango mixture by the tablespoonful over the cold cake. Then leave to cool completely in the fridge.

When the cake has set, the mould can be removed and decorated as desired.
(The following picture shows only two layers of cake)

Possible decoration :flowers: (melt some Chocolate and fill it up in a bag / cut one edge a little bit and do some patterns on baking paper)IMG_7764.jpeg

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