A Colourful Cake for Mother's Day

Here's a Colourful Mango Pudding Yoghurt Cake for all mothers, Happy Mother's Day!

Saw this recipe from Happy Homebaking and I thought this is just the right cake for me to bring for my Mother's Day Celebration with my mom and family.  The original recipe called for Orea Biscuit but as we are not really orea fans, I decided to replace the crust with Digestive biscuits.  I think it's a big mistake cause the biscuits base turn soggy and it doesn't compliment well with the yoghurt pudding.  The pudding tasted quite nice with the fruits topping. Will probably make this cake again but not as a cake but a yogurt pudding dessert instead.  Here's the recipe:

Mango Yogurt Pudding Cake

(makes one 7" cake)

Ingredients & Directions:
for the biscuit base:

• 110g oreo cookies (remove cream and finely crumbled) - I replaced this with Digestive Biscuits
• 40g butter, melted and cool

for the filling:

• 300g fresh mangoes (use sweet, ripped fruits)
• juice from 1 passion fruit (remove seeds)
• 2 tablespoons caster sugar
• 200g mango flavoured yogurt (I used peach-mango flavour)
• 1 tablespoon plus 2 teaspoon gelatin powder
• 60 ml water 

some fruits for decoration

1. to make the biscuit base: Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of a 7" round pan (with removable base). Use the back of the spoon, smooth out the crumbs and press firmly. You can also use a glass (with a flat base) to press down firmly. Freeze the base for at least 1 hour.
2. to make the filling: Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature. Blend mangoes, passion fruit juice, sugar, yogurt until the mixture becomes smooth. Add in the gelatin solution to the mixture, mix well. Pour mixture onto the biscuit base. Cover with cling wrap and leave to chill in the fridge over night or for at least 4-6 hours. Remove cake from fridge, unmold and decorate with fruits as desired. Keep the cake in the fridge before serving.