Floor:

• 60 g Whey Protein Mango Passion Fruit
• 20 g coconut flour
• 70 g ground rolled oats (alternatively: flour)
• 2 ripe bananas
• 5 g baking powder
• 2 eggs

Cream:

• 150 g low-fat quark

Fruiting layer:

• 250 g mango (pureed)
• 1 packet of vanilla pudding powder
• 50 ml water

Preheat the oven to 180 °C using top and bottom heat.

Puree all the ingredients for the base, pour into a mold (here: 24 cm silicone mold) and bake for about 25 minutes.

Meanwhile, prepare the fruit layer. To do this, prepare the pudding powder with the pureed mango and 50 ml of water (not milk).

Let the baked base cool slightly. Then spread it evenly with quark and carefully distribute the fruit mixture on top. Before cutting, the cake should chill in the refrigerator for at least 2-3 hours to allow it to firm up.