Sunday, 6 May 2007
I was planning to make a strawberries version, but was not able to get any strawberries from the nearby fruit stalls. Since there were several types of mangoes available at the stalls, I came up with this mango and peach version. The recipe that I have on hand is for a mousse filling, which is made with eggs, milk and thicken cream. I didn't like the idea and went on to use the same yogurt cake recipe instead. I replaced the plain yogurt with a low-fat peach & mango flavoured one and added in chunks of fresh mangoes in between the filling to enhance the taste.
By the way, my family and friends liked this supposedly "healthy" dessert, and I quite like the filling, which is light and refreshing :)
Mango and Peach Charlotte Cake
(makes a 7” cake)
1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
1 cup fresh mango chunks
- Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
- Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
- Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
- Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
- Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.