Ingredients
For the cake
- 3 cups all-purpose flour 360 g
- 3 tsp baking powder
- 1/2 tsp salt if using unsalted butter
- 1 1/2 cups caster sugar 285 g
- 300 g butter softened
- 6 eggs
- 2 tsp vanilla extract
For the mango curd
- 16 oz mango juice
- 5 egg yolks
- 1 cup sugar
- 6 tbsp butter
For the cream cheese frosting
- 400 g cream cheese softened
- 55 g unsalted butter softened
- 1/3 cup icing sugar 40 g, sifted
For assembly
- 4 medium mangoes diced and chilled
- 1 Fresh lime zest for finishing
For serving
- 1 batch Extra mango curd in small glasses or alongside each slice
Method
- Preheat the oven to 175°C / 350°F. Grease an 8-inch or 9-inch springform pan and line the base if preferred.
- In a large bowl, sift together the flour and baking powder. Stir in the salt if using unsalted butter.
- In a separate large bowl, beat the butter and sugar until pale and fluffy.
- Add the eggs and vanilla, then beat until well combined.
- Add the dry ingredients and mix until the batter is smooth. It will be thick, but spreadable.
- Spoon the batter into the prepared pan and smooth the top. Bake for 30 minutes, then check the top. If it is browning too quickly, loosely cover with foil and continue baking for 30 to 45 minutes more, or until a skewer inserted in the center comes out clean.
- Cool the cake completely at room temperature, then chill for a couple of hours or overnight.
- In a heatproof bowl or saucepan, whisk together the mango juice, egg yolks, and sugar.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the butter, a little at a time, until smooth and glossy. Transfer to a bowl, cover the surface directly with plastic wrap, and chill until fully cold.
- Beat the cream cheese, butter, and icing sugar until smooth and fluffy. Keep chilled until ready to use.
- Peel and dice the chilled mangoes. Set aside some mango curd for serving, then toss part of the diced mango with some of the chilled curd for the topping.
- Remove the cake from the pan and slice it horizontally into two even layers. If the top has domed, level it first. Place the bottom layer on your serving plate.
- Spread or pipe a dam of cream cheese frosting around the outer edge of the layer. Spoon mango curd into the center and spread it gently inside the frosting border.
- Place the second cake layer on top and press down lightly. Frost the top of the cake with the remaining cream cheese frosting.
- Spoon the mango-curd-and-diced-mango mixture over the top. Finish with plenty of fresh lime zest. Chill the cake for about 30 minutes before slicing.
- Slice with a sharp knife and serve with extra mango curd in a small glass on the side.