Mango And Strawberry Crumble Cake - cooking recipe

Ingredients

1 cup butter, plus extra to grease
2 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp vanilla extract
2 None eggs
1 tsp baking powder
1 1/4 cups heavy cream
3 cups full-fat yogurt
2 tbsp powdered gelatin, bloomed in cold water for 5 mins
1/2 lb strawberries, diced
1 None ripe mango, peeled, pitted, diced

Preparation

Melt 1/2 cup butter in a saucepan. Mix 1 1/2 cups flour, 1/2 cup sugar and a pinch of salt together. Pour in hot butter and add 1 tsp vanilla extract. Mix until combined then crumble with your hands. Set aside to cool.
Preheat oven to 400\u00b0F. Grease a 10 inch springform cake pan with butter.
Cream remaining butter and sugar. Add a pinch of salt and remaining vanilla. Add eggs, 1 at a time, beating well between additions. Gradually mix in 2-3 tbsp flour. Add remaining flour, baking powder and 2 tbsp cream. Transfer to prepared pan and sprinkle crumble over top. Bake for 20-25 mins. Let cool in pan on a wire rack.
Remove cooled cake from pan and slice in 1/2 horizontally. Slice 1/2 into 12-15 wedges. Place remaining 1/2 on a serving platter. Place cake ring around.
Mix 2-3 tbsp yogurt with bloomed gelatin and gently heat until gelatin melts. Mix with remaining yogurt. Chill for 10 mins. Whip remaining cream until stiff then fold into chilled yogurt. Fold in strawberries and mango. Spread over cake in ring. Place sliced cake on top. Chill for 3-4 hours, until completely set. Remove cake ring and serve.