Mango-cheese cake

200 grams of crumbled biscuits
120 grams of melted butter
700 grams of low-fat quark
8 sheets of gelatine
5 tablespoons of sugar
1 sachet of vanilla sugar
280 ml of whipping cream
300 ml of mango juice

1. Mix the cookie crumbs with the melted butter.
2. Line a baking pan with baking paper.
3. Divide the mixture over the baking tin and press down well.
4. Put the baking pan in the fridge.
5. Soak 6 sheets of gelatin in cold water.
6. Take the cottage cheese, sugar and vanilla sugar.
7. Put 100 ml of mango juice in the pan and heat it.
8. Squeeze the gelatin well and add it to the heated mango juice.
Let the gelatin dissolve by stirring well. 9. Add more of the juice until there is a little juice left and stir the curd mixture.
10. Keep it cool.
11. Whip 200 ml of whipping cream until stiff and stir it through the quark mixture.
12. Now spread the mixture completely over the bottom and smooth it out.
13. Put it in the fridge for 4 hours.
14. Soak 2 sheets of gelatin in cold water.
15. Heat the remaining bit of mango juice and dissolve the gelatin in it.
16. Let the mixture cool down for a while.
17. Pour the mixture over the cake and refrigerate again.
18. Whip the rest of the whipped cream until stiff and pipe it on the cake.