Ingredients:
For the Cake:
200 grams all-purpose flour
1 teaspoon baking powder (5 grams)
1/4 teaspoon salt (1.25 grams)
100 grams unsalted butter, softened
150 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract (5 ml)
1/2 cup milk (120 ml)
For the Mango Filling:
2 ripe mangoes, peeled, pitted, and diced (about 300 grams)
1/4 cup sugar (50 grams)
1 tablespoon lemon juice (15 ml)
For the Whipped Cream:
1 cup heavy cream (240 ml), chilled
2 tablespoons powdered sugar (30 grams)
1 teaspoon vanilla extract (5 ml)
For the Decoration:
Fresh mango slices
Mint leaves
Instructions:
Make the Cake:
1.Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2.In a medium bowl, whisk together flour, baking powder, and salt.
3.In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
5.Divide batter evenly between the prepared cake pans.
6.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7.Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Make the Mango Filling:
1.In a bowl, combine diced mango, sugar, and lemon juice. Mix well and set aside.
Make the Whipped Cream:
1.In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake:
1.Place one cake layer on a serving plate.
2.Spread a layer of whipped cream on top.
3.Top with a layer of mango filling.
4.Repeat with the second cake layer and remaining whipped cream and mango filling.
5.Frost the top and sides of the cake with whipped cream.
6.Decorate the top of the cake with fresh mango slices and mint leaves.
