Mango Cream Cake

40+ Min. Moderate Serves 12

1
Break the cocoa biscuits into small pieces and put the cream filling into a bowl. Melt the vegetable margarine, mix with the crumbled biscuits and the coconut flakes, then pour into a small springform pan (20 cm) and press down firmly.
2
Mix the Streichglück spread with the biscuit cream filling and the lukewarm Lughurt, then mix in the lemon juice and icing sugar.
3
Bring the gelling agent to the boil following the instructions on the packet, let it cool down a little, then add the cream spread mixture a little at a time, stir until smooth and pour into the springform pan.
4
For the glaze, bring the multi-fruit juice to the boil with the gelling agent following the dosage instructions, simmer gently while stirring, allow to cool down slightly, then carefully pour onto the cream mixture.
5
Place in the refrigerator, preferably overnight, to set. Sprinkle with coconut flakes before serving.