Mango Cream Cake

Cake Instructions

1. Preheat oven to 350 degrees.  Prepare 3 8 inch round pans by spraying with baking spray.

2. Step 2

   To make the mango mixture, sift flour, baking powder, ¾ cup sugar and salt in a large bowl and mix until well combined.  In a separate bowl combine the egg yolks, oil, milk and mango puree.  Add the wet ingredients to the dry ingredients beating on lowest setting until just combined.  Set aside.

3. Step 3

   In a separate bowl, whisk egg white on high speed until frothy. Gradually add ¾ cup sugar and cream of tartar and beat until stiff peaks form.  Gently fold in egg whites into the mango mixture until well combined
   
   

4. Divide batter into prepared pans. Bake for about 30 minutes or until toothpick inserted in the cake center comes out clean.  Allow to cool for about 5 minutes and immediately transfer to wire rack

Whipped Cream Cheese Frosting Instructions

1. In a large bowl whip the cream cheese until light and fluffy

2. Mix in the heavy cream until well combined

3. In small batches mix in the powdered sugar and then the vanilla extract

4. Whip the mixture to stiff peaks.

5. Separate 1 ½ cups of the frosting in a bowl and fold in the cubed mangoes. This will be the mango filling. The rest of the frosting will be for the exterior.

Cake Assembly Instructions

1. Place a cake layer on a cake board and spread half of the mango filling. Place the 2^nd cake layer on top and spread the rest of the mango filling.  Place the 3^rd layer on top.

2. Crumb coat the cake by spreading a thin layer of the whipped cream cheese frosting on the top and sides. Chill in refrigerator for about 30 minutes.

3. Once crumb coat is set, cover the cake with the rest of the whipped cream frosting.

4. Decorate the top and sides with the sliced mangoes and chill again to set.

5. To serve, transfer to a cake platter or cake stand, slice and enjoy!!