Punching in a blender into crumbs chocolate chip cookies, add the ground hazelnuts, melted butter and egg yolk. Quickly knead the dough and a thin layer to distribute the form. Bake at 200 degrees until brittle – 7 minutes. Cool.

Mango to cut into the flesh – whether to do it, cut into slices and remove the flesh about the edge of the glass. To break into mashed potatoes, measure out 300 ml and add the milk. Again punching until smooth.

Whip the cream with the powder into a tight foam. Dissolve the gelatin according to the directions on the package. Carefully mix the gelatin with the mango puree and stir in the whipped cream, keeping the swing weight. Pour into the cooled crust and put into the freezer for setting.

For the second layer soak gelatine according to instructions on the pack. Milk bring to a boil, put the broken white chocolate and stir well. Add to hot chocolate swollen gelatin and stir. Protein vzbit in a solid foam, adding sugar. Stir in protein the chocolate and pour over frozen mango layer. Remove in the freezer until setting.

Cream bring to a boil, gradually add the grated white chocolate and, if desired, add a little dye. Knead well and pour on top of cake.

Serve chilled with a Cup of black coffee.