Melt in your mouth Mango cake!

I made this cake for my mom’s birthday. The smell of mangoes at the Gandhi bazaar (A local well known market here, in my home town) market was too intoxicating, that I opted to make something out of it. Mom loves mangoes, so what better than that. I doubled the quantity to make a four layered cake, it was just yum. Truly that melt in your mouth mango cake, try it, you won’t regret it :-)

What I used: Makes a small 8 inch round cake, serves 10-12
3 large eggs
1/2 cup sugar
1/2 cup plain flour
Pinch of salt
1 tsp vanilla extract
1 tsp baking powder
½ cup mango juice
For the Mango Cream frosting and filling:
2 Tbsp pureed mango
1 cup diced mango
4 fresh plums sliced
1 cup heavy whipping cream
8 oz cream cheese
2 cups confectioners’ sugar
2 trays of ice cubes 
1 small jar of mango jam
1 cup mango juice

Preheat the oven at 350 degree F. Sift together flour, salt and baking powder twice. Set aside.
Grease and dust an 8 inch round cake baking pan with butter and flour.  You may also make 2 cakes with the batter.

Beat the eggs, sugar and vanilla on medium speed for about 4-6 minutes until light and fluffy.
Gently fold in the flour mixture with a spatula. Cut and fold in a circular motion.  Add ½ cup mango juice, Fold in gently. Empty the mixture into the greased cake pan. Bake for 15-20 minutes until the cake starts to leave the sides of the pan and a knife or skewer inserted in the middle comes out clean.

Cool the cake completely before overturning it. Scrape out all the crumbs to get a clean cake.
Divide the cake into two equal parts but cutting through middle with a serrated knife.

Soaking and filling:
Take a large bowl, put in the ice cubes. Take a smaller bowl that sits on the ice and pour in the cream cheese, heavy cream, 2 Tbsp pureed mango and sugar. Beat on low speed until all of them combine to get light and fluffy. The ice helps it stay cold enough while blending.  Chill the prepared whipped cream for 30 minutes in the fridge.
Using a brush or your bare hands, sprinkle the base layer with mango juice.

Whip up the mango jam with a spoon on mango juice to make it smooth and spreadable. Apply a thin layer over the soaked cake layer.

Now add a layer of chilled cream frosting to the cake, and top it with sliced mangoes. Add another layer of whip cream and cover it with the second cake layer. 

Soak it the same way, ice the sides of the cake first with cream frosting. Top it with sliced/diced colorful fruits. Chill overnight for the best taste. Enjoy!