Prepare the Mango Cream:
1. Soak gelatine in cold water. Whip the cream until stiff.
2. Fold in 400g of the cooled mango curd.
3. Melt the gelatine, mix with some mango cream, then fold back into the rest of the mango cream.
Assemble the Cake:
1. Spread mango curd on the shortcrust base inside a cake ring.
2. Slice the biscuit horizontally, coat with mango curd, and stack on the base, spreading mango cream between layers.
3. Finish with a layer of mango cream on top.
Make the Fruit Glaze:
1. Blend the mango with sugar and lime juice.
2. Soak gelatine in cold water, then dissolve it in the mango mixture.
3. Pour the glaze over the cake and refrigerate until set.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 75 minutes
Kcal: 350 kcal | Servings: 12 servings
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