Cake for my grandson.
Defrost the mango.
Puree the nut and dried fruit mixture in a blender. A sticky, moist mass will form.
Place a metal pastry ring on the base. Secure the edges. Place the biscuits upright, with the sugared side facing outwards, along the edge (I got 20 pieces, cut off the round end of the biscuit ~1 cm so it doesn't fall).
Place the nut mixture in the middle. Spread the mix, tamp it down and put the cake tin in the fridge.
Pour cold water over the gelatine and leave to swell.
Add the vanilla yoghurt cream, natural yoghurt and sweetener to the defrosted mangoes and mix.
Melt the swollen gelatine (I microwaved it for 20 seconds) and add it to the mango-yoghurt mixture. Stir and set aside to allow the mixture to firm up a little.
Pour the mixture into a mould and set in the fridge.
Melt the chocolate in the hot milk, cool and pour over the solidified mango-yoghurt mixture (the chocolate must be well cooled). Decorate the top with raspberries and chocolate-covered nuts, or to your taste.
Place the cake in the fridge to set.
Finished product weight 2708
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
