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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.
Per Portion of 300g
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