Pre-heat the oven at 180 C (360 F). Line a 8 inch spring form pan with parchment paper and keep it ready.
Sieve together flour, corn flour and baking powder together at least thrice.
Beat butter till fluffy, add powdered sugar and beat well.
Add condensed milk and beat once more.
Add milk, mix well and switch to a spatula.
Add flour mixture in batches and mix in the same direction.
Finally add vanilla essence, mix well and transfer the batter to the baking pan.
Transfer the cake batter into the prepared pan and bake for 40-45 minutes or till a tooth pick inserted comes out clean.
Let the cake rest in the tin for 15-20 minutes then transfer it on a wire rack to cool down completely.
I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
Once cake has cooled, use a fork to pierce holes all across the cake.
Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice.
Transfer the cake layer back into the clean spring form pan; set aside.
Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form.
Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream).
Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy.
Place it into the refrigerator until ready to use.
Next, peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth.
Add the sweetened condensed milk. Pulse until well combined.
Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined.
Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top.
Place the cake into the refrigerator to set.
Wait about an hour, or until the mousse has set on the top, before adding the final jello layer.
Garnish the top of the cake with sliced fruit, mint leaves and berries. Press the berries gently into the mousse.
Prepare the jello according to package instructions. Use ice water to cool the jello faster.
Pour a very thin layer of jello over the fruit, just to cover it halfway.
Set the cake back into the refrigerator for about 20 minutes, until the jello has set. This will help keep the fruit in place.
Pour the remaining jello over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
To remove the cake from the spring form pan, first run a spatula or knife along the sides of the cake.
Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter.
Keep cake refrigerated until ready to serve.
Do give this recipe a try this summer. Bake it with love and trust me, it is going to turn out super delicious.