300 g cream
1 vanilla pod
35 g sugar
3 egg yolk
1 level tbsp espresso powder
Fruit to decorate
 

240 g butter
4 eggs
240 g flour
1 heaped tsp baking powder
4 good pinches of salt
350 g sugar
Zest of 3 organic lemons
55 g crème fraîche
 

1/2 mango
1 tbsp apricot pulp
Wafer-thin slices from the zest of half an organic orange
50 ml sugar syrup
1 dash Grenadine

4. Decorate with mango ragout: Chop half a mango and mix with a dash of apricot pulp. The highlight is the finely cut orange skin which – blanched in sugar syrup and marinated with a dash of Grenadine – makes the cake really something special! The cappuccino creme can be garnished with blueberries, raspberries or small pieces of fig. Top with a few mint leaves dusted with icing sugar.