Mango and quark "cheese" cake

I received an order of a mango and quark "cheese" cake with this exact recipe so I decided to try (and taste) it a little beforehand.

I made the cake in a ø20cm loose base cake tin, and with this recipe the top layer of the cake turned out a little too thick. I think for the actual cake I will make a smaller quantity for the top layer to get a tidier finish.

Because this was just a practice version, I tried to decorate the cake with a chocolate ornament I saw in some other blog. Because it was just for practice, I just hand draw this ornament quickly on a piece of paper and then piped it with melted dark chocolate.

Because there was chocolate left over, I decided to add a couple of butterflies on top of the cake.

Finished cake with chocolate ornament and chocolate butterflies

Mango and quark "cheese" cake recipe:

Base:

150 g             oatmeal biscuits

50 g                baking margarine

Middle layer:

6                     leaves of gelatin

2 dl                 double cream

200 g             vanilla flavoured quark

300 g             mango purée

2 tsp              vanilla sugar

0,5 dl             sugar

2 tbsp            orange juice

Top layer:

1 dl                water

ca. 250 g      mango purée

1,25 dl           jelly sugar

Base:

Mix together biscuit crumbs and melted margarine and press carefully but firmly at the bottom of a loose base cake tin. Place in the fridge to set.

Middle layer:

Soak the gelatin leaves in cold water for about ten minutes until they're soft. Whisk the cream and vanilla sugar into a whipped cream. Combine the quark, mango purée and sugar in a separate bowl.

Squeeze out excess water from the soaked gelatin leaves and mix well with a couple of tablespoons of boiling hot orange juice. Combine the gelatin mix carefully whisking into the mango-quark mix. Mix in the whipped cream and pour into the pan over the biscuit crumbs. Leave to set in a fridge over night, or at least for five hours.

Top layer:

Mix water and the mango purée in a pan and bring to boil. Add the jelly sugar slowly while whisking, and boil for about a minute. Leave to cool a bit before pouring over the cake. Place the cake back in the fridge until the top layer has set