Raspberry-mango cake with collagen



  • 200 g of crushed cookies of your choice
  • 80 g of melted butter

Raspberry filling:

  • 2 dl 35% heavy cream
  • 5 tablespoons of sugar
  • 300g raspberry puree
  • 380 g of Greek yogurt
  • 200g of cream cheese
  • 4-5 tablespoons of Marine Collagen Strawberry’n’Blackcurrant collagen mix
  • juice of half a lemon
  • 8 sheets of gelatin

Top layer:

  • 300g of mango puree
  • 4 sheets of gelatin
  • berries for decoration


  • First, crush the cookies and mix with melted butter. Press into the bottom of a springform cake tin lined with baking paper. Use a 21-24 cm form.
  • Soak the gelatin sheets in cold water for 5-10 minutes.
  • Mix the soft cream cheese, raspberry puree and Greek yogurt in a large bowl.
  • Heat the lemon juice in a small bowl, add 2-3 tablespoons of hot water. Squeeze the gelatine leaves dry and mix them one by one into the hot lemon juice until they dissolve. Drizzle the gelatin mixture into the filling in a thin stream.
  • Whip the cream with sugar and Be More collagen mixture, gently mix into the rest of the filling.
  • Pour the filling onto the cookie crumb base and put the cake in the fridge for at least 4 hours. After that, make the mango filling, prepare the gelatin and mix it with the mango puree and pour it on top. Preferably put it in the fridge to set until the next day or for 4 hours.
  • Garnish with fresh berries of your choice and dust with Be More’s collagen mix!

Author: Emily Vigel

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