mango mashie cake

why?

I saw this on Do What I Like's blog and thought it was a cheesecake, but upon reading further, I discovered that it is a 'pirated' cheesecake! The white layer is actually made up of mashmallows and whipping cream. I love cheap thrills and making this would be such an opportunity :)

success?

I brought it to class and most of them love it! Especially this girl who abhors anything cheese.

failure?

There were a few areas I would most definitely improve on. Firstly, I might bake the biscuit layer as pouring the second layer did make the biscuit a tad too moist. Secondly, I would also definitely not whisk the second layer because it became a little foamy and light and could not firm up nicely and did not produce a smooth consistency. Thirdly, I will never trust my springfoam cake pan to retain liquid again, it leaked and i had to wrap the aluminium foil and still quite a bit of both the second and third layers were wasted.

Mango Mashie Cake

Ingredients for Base:

200 gm digestive biscuits

80 gm melted butter

2 riped mangoes

Method:

1. Crushed digestive biscuits and mix well with melted butter.

2. Press into a 8” cake pan.
(I would bake this for 10min at 180 degrees in future)

3. Refrigerate for 30 minutes.

4. Line the base with sliced mangoes.

Ingredients Marshmallow filling:

300g white marshmallow

150ml milk

300ml whipping cream

2 tsp of gelatine powder

Method:

1. Put all the ingredients into a pot.

2. Doubleboil over small fire until gelatine is dissolved.
(Stir gently and do not whisk!)

3. Cool for 20min, then pour it into cake base.

4. Chill it for at least 2 hours.

Ingredients Jello topping:

1 pkt of Mango pudding

Method:

1. Prepare the pudding as per instructed by the packet/box.

2. Cool for 15min

3. Gently spoon the pudding over the second layer.

4. Chill for at least 2 hours before serving.