Ingredients:

For the base:

• Schnitzer Organic Oat Bread
• 2 tbsp butter

For the cream:

• 1 cup heavy cream
• 200 g quark
• 4 tbsp sugar

For the mango layer:

• 1 fresh mango
• 1 packet of instant gelatin

Instructions:

1. Crumble the bread slices and add approx. 2 tbsp of melted butter. Mix everything well together.

2. Place the breadcrumbs into a cake ring and press down firmly to form a base.

3. Whip the heavy cream until stiff. Then add the quark and sugar, and spread the mixture over the cake base.

4. Peel, dice, and purée the mango. Then stir in a packet of instant gelatin and spread as the top layer over the cream.

5. Then chill immediately and garnish as desired before serving.

Just like from a small French boulangerie.
These mini cakes are the epitome of summer: yellow, bright & sweet!