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1¼ cups butter or 250 g, softened
1¼ cups caster sugar or 250 g
4 eggs, kept at room temperature
1¾ cups white self-raising flour or 250 g, sifted twice
1½ cups whipping cream or 375 ml, liquid
1 tin NESTLÉ® Cream or 170 g
1 tablespoon gelatine powder, dissolved in 3 tablespoons hot water
1 medium ripe mango, peeled and diced
Grease and flour two 20cm round sandwich tins.
In an electric beater, beat the butter for 1 minute. Add the sugar and beat for 5 minutes or until fluffy.
Beat in the eggs, one at a time between each addition. Sift the flour again over the bowl. Using a metal spoon, gently fold the flour into the cream mixture.
Divide the mixture for each tin, smooth the surface and bake in a 180°C oven for 30-35 minutes or until golden brown. Turn onto wire rack to cool.
Whip the liquid cream until stiff. Gently fold in NESTLÉ® Cream , dissolved gelatin and mango.
Cut each cake horizontally into 2 equal slices. Spread the filling evenly on 2 slices and cover with the 2 remaining slices.
Cover the cake with whipped cream if preferred and serve.
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