PREPARATION

Preheat oven to 200°C.

Peel the shrimps, remove the intestinal tract and chop them finely. Peel and slice the garlic. Peel and chop the onion. Cut the peppers into large pieces. Remove the stems from the pepper and cut the pepper into large pieces. Pick the leaves of basil.

Puree the pepper, basil and pepper and the blender bowl. Heat a little oil in a pan and fry the pepper pasta about 2 minutes. Add the prawns, onion and garlic and cook for 2 minutes.

Grease a baking sheet and sprinkle with flour. Cut the salmon into thin slices. Use the largest connector ring to make the cakes and fill it first with a layer of salmon, then a tablespoon shrimp mixture and then a second layer salmon. Repeat.

Bake about 5 minutes in the oven. Let cool slightly and remove the ring of the tarts.

Peel the mango and cut the flesh into cubes. Press the juice from the orange. Caramelise the sugar in a pan and deglaze with orange juice. Add the mango to. Spoon the mango cubes over the cake and let bake for a minute.

Serve on a white board.

You can also bake cakes in smaller sizes and serve as appetizers.