On sheets of parchment to draw a circle with a diameter of a form that will collect the cake and 2-3 long rectangle with a width of 5-6 cm in Diameter my 22,5 cm parchment to Turn the drawn side down.

Separate the whites from the yolks. Beat the whites until stable peaks, portions of adding sugar. Add the egg yolks and spatula from the bottom up to connect them with beaten egg whites. In the egg mixture sift the flour portions, and again with a spatula movements from the bottom up to mix it. Put the dough in a cooking bag with a wide nozzle or a plastic bag. If there is no nozzle, just cut away the area that the hole had a diameter of about 2 cm.

Spiral squeeze the dough circle and stripes (fingers) of the rectangles. Sprinkle the top with icing sugar from a sieve. Bake for 10-13 minutes at a temperature of 180*C (350*F). Bake two baking sheets at the same level or, if not fit, in turn. I hurried and put the pan below, in connection with which my rectangles began to burn.

For the entire cake, we need about 4 mango, depends on the size. Mango blend in blender and measure out 150 g to Remove the zest from one lemon and squeeze the juice. The leaves of gelatine to soak in cold water for 5 minutes.

Cream cheese at room temperature whip together sugar, yogurt, zest and lemon juice. Cream whisk until stable peaks, mango cut into small cubes (1 x 1 cm) and measure out the desired quantity. Add the diced mango to the whipped cream and stir with a spatula. To join the cheese-yogurt mixture with whipped cream. Mango puree is heated, the gelatin is a good squeeze. Add the squeezed gelatin into the hot puree and stir until dissolved.

Mango puree with the dissolved gelatin cool slightly, pour in cream mixture and with a spatula stir until connection.

Biscuit completely cool down. Round cake to cut for the diameter of the mold. Rectangular - to trim one or both sides. On the bottom of the form to lay out a round biscuit. Rectangular - on the sides form a flat side on the inside. Pour the soufflé and put in the refrigerator to harden for a few hours. I used a split form, but if you don't have one, you can take a normal, vystelit with cling film so that the ends of her hanging. Then, it will be convenient to get the cake from the mold.

The remaining mango cut into small cubes (1x1 cm). Cover with sugar and stir. 3 sheets of gelatin soak in cold water for 5 minutes. Heat 2 tbsp of water. Squeeze the gelatine well and dissolve in hot water. Pour the dissolved gelatin in the mango and stir well to gelatin coated all the cubes.

Put cubes of mango into frozen souffle and again send the cake in the fridge to solidify.

Offer a very simple option for decorating. Chocolate to melt, let cool slightly, pour into a cooking bag or a plastic bag, cut the corner. Chocolate on parchment to draw hearts. Send in the refrigerator for 10 minutes.

When the top of the cake hardens, get it out of the mold to make cuts in different places and put chocolate hearts.