Mango and Peach Charlotte Cake - for mr bobby cake

 
Mango and Peach Charlotte Cake

Ingredients:
(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)
150ml water
1 cup fresh mango chunks

Method:

1. 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).
2. 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.
3. Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
4. Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
5. Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.