Homemade Mango Cake

Cake

1. Preheat the oven to 350 ˚F (175˚C). Line two 9 inch cake pans with parchment paper.
2. Beat six eggs in a countertop mixer until frothy, about one minute.
3. Gradually add a glass of sugar to the eggs. Mix the ingredients at high speed.
4. In a separate bowl, mix the flour and baking powder well with a whisk or fork.
5. Sift the flour mixture one-third at a time into the dough mixture. Gently fold to combine, being careful not to over-mix the dry ingredients.
6. Before baking the cake in the preheated oven, divide the dough evenly among the prepared cake pans. Bake in the oven for about 25 minutes.
7. Take the cakes out of the oven. Let it cool for about 15 minutes.
8. Invert cakes onto a cooling wire. Cut horizontally in half and refrigerate at room temperature for 30 minutes.

Frosting

1. To make heavy cream, beat the cream using an electric mixer or whisk until soft peaks form.
2. Then add the powdered sugar, and vanilla and continue beating until stiff peaks form.
3. Put the cream in a piping bag, make it ready for use, and store it in the refrigerator.
4. Remove the outer half of each mango, avoiding the middle stone. Peel and chop the mangoes. Add these pieces of mango flesh to a blender and puree. Taste the mango puree at this point and add a little sugar if needed; add a teaspoon of sugar so as not to make the puree too sweet.

Assemble

1. Mix the mango puree and cream in a bowl.
2. Put one of the cake layers on the plate. Spread the mango cake filling on the first layer of the cake. Then put a layer of sponge cake on top and again spread the mango cream filling on the cake. Spread the remaining cream mixture over the cake and around the edges.
3. Decorate the top of the cake with mango slices. Refrigerate for at least 1 hour before slicing.