Apple Mango Slices

For the apple-mango slices, first put the ladyfingers in a freezer bag and finely crush them with a pasta walker. Mix in a bowl with the oatmeal and the custard powder.

Melt the butter, brown it a bit, let it cool down to lukewarm again, mix it with the egg yolks and slowly pour it to the mixture in the bowl. Stir with a wooden spoon until everything is combined.

Press half of it into the greased pan as the cake base, leaving the rest in the bowl for the topping. Refrigerate cake base and topping for 1 hour.

For the filling, mix the cream cheese with the vanilla sugar and the egg. Beat the egg whites with the powdered sugar until stiff and fold in. Peel the mango, cut the flesh from the core and put it in the blender with the lemon juice. Quarter the apple, peel, core and add, then puree everything.

First spread the cheese cream, then the fruit puree on the pastry base until smooth. Finally, spread the topping on the cake like crumbles. Bake the cake in the preheated oven at 180 °C for about 40 minutes.

Remove and let the apple-mango slices rest in the pan for about 30 minutes, then divide into slices, let cool on a cooling rack just before serving.

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