1. Line the baking tray with baking paper or foil with the release edge (22 cm in diameter) and grease with coconut oil.
2. Prepare the foundation. Put the almond flour, roasted peanuts, coconut chips and salt in a shredder and chop until very small pieces of peanuts remain. Do not grind until floury or until the texture of nut butter. Pour maple syrup and coconut oil into the same shredder. Grind a little more until the mass becomes sticky, starts to stick to the ball.
3. Lay the bottom of the baking tin with the prepared mass. Press with your palms to make the base as smooth and firm as possible. Set aside until you prepare the cream.
4. Prepare the raspberry cream. Put the gelatin in a small bowl, pour in cold water and leave to swell.
5. In a large bowl, whisk the mascarpone, sweetened condensed milk, raspberry powder, maple syrup and lemon juice in an electric bowl.
6. In a separate bowl, whisk the cream to a stiff foam with an electric whisk. Do not beat. Stir in the mascarpone cream with light movements.
7. When the gelatin swells, dissolve it over the steam bath. Do not allow gelatin to boil under any circumstances, as this will cause the gelatin to lose its hardening properties! Cool the melt a little and slowly pour it into the room temperature cream.
8. Pour the prepared cream into a baking tin on the base of the cake, smooth the surface. Keep in the refrigerator for at least 2-3 hours until it freezes.
9. Prepare the mango cream. Prepare the cream in the same way as raspberry, only use freeze-dried mango powder.
10. After preparing the cream, pour into the hardened layer of raspberry cream. Smooth the surface. Keep in the refrigerator for at least another 4 hours or preferably overnight until the cake is completely solidified.
11. Garnish the cake with fresh raspberries, freeze-dried raspberry pellets and thyme twigs.