PREPARATION

Mix the ground pistachios with icing sugar. Beat the eggs, pistachio mix and flour until a light batter. Make a thick foam with egg whites and sugar and fold into the mixture. Divide the dough evenly on a baking tray 40 x 30 cm covered with baking paper and bake in a preheated oven at 428°F for about 6-8 minutes. Allow the dough to cool after baking, cut a pie crust, put him in the form and place in the freezer.

Use the rice flour instead of “normal flour” and your cake will be perfect also for celiacs.

GRAPEFRUIT JELLY

Mix the fruit with the sugar until puree. Remove the gelatine from the water, melt and add the puree. Yummmyyy! When the puree begins to set, divide the grapefruit sauce evenly over the frozen biscuit and place in the freezer.

MANGO MOUSSE

Cut two ripe mangoes into cubes, mix and weighing 450 g from it. Remove the gelatine from the water, they melt and mix under the mango puree. Mix half of this mass by the whipped cream, and the other half by the foam. Mix both a homogeneous foam. Taste- or better don’t or you’ll have it so difficult as me: I almost eat the cream just like that – it’s so disgusting delicious!

CAKE CONSTRUCTION

Take the form with biscuit and grapefruit jelly of the freezer and fill halfway with the mango mousse. Lay the second sheet of biscuit it, fill to the top and smooth the cake right. Place the cake then back in the freezer.

Remove the mold and decorate as you wish.

Do not use ready-made fruit puree. That can brake the flavor of the mousse completely.

Why put the cake in the freezer and not in the refrigerator? For frozen cream doesn’t stick on the film, which is lined in springform so the surface of the cake will not get disrupt, or destroyed while removing the film. After solidification and decoration is sufficient refrigerator, as there will the tart “return” to the required temperature.