Ingredients
5 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour
½ tsp baking powder
1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
4 tbsp sugar, if needed
16 oz cream cheese, 2 packages, softened
1 cup unsalted butter, (16 tbsp), softened
2 ½ cup powdered sugar
2 tsp vanilla extract
Preparation
In the bowl of a stand mixer fitted with whisk, beat eggs on high speed 1 minute until foamy.
Gradually add sugar then continue beating on high for 8 minutes. It will be whipped and forming thick ribbons when you pull up the whisk.
In a separate bowl, whisk together flour and baking powder.
Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets.
Divide evenly between prepared cake pans and bake at 350˚F for 23 to 28 minutes. Tops should be golden brown and spring back when poked lightly.
Run a knife or thin spatula around edges to loosen and invert onto wire rack.
Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.
In the bowl of a stand mixer fitted with whisk attachment, combine cream cheese, butter, powdered sugar and vanilla.
Beat on low to combine then increase to high and beat 5 to 6 minutes, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable.
Transfer frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.
A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all mangos resulting in 8 halves.
Set aside 4 halves. You will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed.
Taste the mango purée and add sugar to taste if needed.
Place the first sliced cake layer on a platter and spread with mango purée.
On the second cake layer, spread frosting and place it frosting-side-down on the first layer so the cream and mango are hugging.
Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
Peel and thinly slice the reserved mango halves, cutting some strips long way and some wide.
Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center.
Roll a long, thin strip of mango into a coil and place it in the center.
Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
