Wednesday, May 12, 2010

Mango Yogurt Cake Recipe

Mango Yogurt Recipe
Learned of this recipe from Nami-Nami.

Mr. Robotic tried to halve the amount of ingredients and used a small tin because of the disastrous encounter with the previous cake.

Ingredients (Serves 5 to 6):

100 g digestive biscuits, crushed
40g butter, melted

Mango filling:
250g good-quality mango pulp
100g plain yogurt
100ml whipping cream
1 Table spoon sugar
Juice of a half a lemon
1 Table spoon gelatine powder

1. Mix the finely crushed biscuits with melted butter.
2. Line the small tin with a parchment paper and press the mixture onto the base.

1. Soak the gelatine in 1 table spoon of water for about 5-10 minutes.
2. In a large bowl, mix the mango pulp and yogurt.
3. Heat the lemon juice in a small bowl, adding 2 to 3 table spoon of hot water.
4. Add gelatine and stir into the hot lemon juice/water mixture. Stir couple of times, until melted.
5. Pour into the mango-yogurt mixture, stirring vigorously.
6. Whip the cream and sugar until soft peaks form, then fold into the mango mixture.

1. Spoon the mango filling onto cookie base, smooth the top.
2. Place into the fridge for at least 4 hours, preferably overnight.

So Mr. Robotic didn't follow the instructions for the recipe and what was the outcome? Just Mango Yogurt... the disaster was still edible though. Lol. The filling did not firm up as a cake. What might have went wrong?

Mr. Robotic thinks it was the amount of water used that stopped the cake from firming up. He used too much lemon juice (whole lemon) and water. Also, he reduced the gelatin powder used to 1 teaspoon instead of a table spoon as Mr. Songwriter Wannabe told him that his previous cake were too hard in texture. It could also be that instead of mango pulp, he had used fresh mangoes and blended them. Or it could be he used the blender to mix the ingredients instead of stirring them. Haha... so many variables to isolate... cakes are really no easy feat... Kudos to the chefs!

No comments:

Post a Comment