Mango Cake

Preheat Oven to 180 C and prepare 2 6" pans.

Sift flour, baking powder and salt a couple of times.

in a bowl, beat butter until soft and creamy. Gradually add sugar and beat until light and fluffy.

Add eggs one at a time, beating after each addition

Add Vanilla extract and beat until well combined.

To the egg, butter and sugar add the Maida and milk alternately, with flour in 3 additions and milk in 2 additions.

Mix the batter well and divide the batter equally in 2 pans.

Bake 20-25 minutes or until a tooth pick inserted comes out clean.

How to whip the cream : In a clean and chilled bowl and start whipping at a low speed. When soft peaks form, increase the speed and whip for 2-3 minutes or until you get nice stiff peaks. Stop whipping once the stiff peaks are formed and the cream is still very smooth. Take care not to over whip the cream as it starts crusting and cracking after drying.

Assembling the cake : When the cake has cooled down completely, torte (slice) the cake horizontally into two layers. Drizzle the cake with some mango juice and spread some whipped cream on the first layer. add some finely chopped chunks of Mango. Cover this layer with the second layer and repeat likewise with all layers from the two cakes, making it a 4 layered cake.

Now cover the entire cake with whipped cream (you can colour the cream with your choice of colour, here I have used Mango colour to turn it in the shade of mango colour

Smoothen out the cream with the help of smootheners. When the cream is smooth on all sides and on the top, garnish the cake with fresh slices of Mangoes. Here I have used vertical thin slices on the sides and on the top I have made mango rosettes and finished the garnish off with whipped cream in yellow and green leaf.

To make mango rosettes, simples line a few thin slices of mango overlapping each other and rolling them up to form rosettes. Serve chilled.