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Ingredients 9 items

  • 1¼ cup unsalted butter, or soft, butter
  • 1¼ cup soft sugar or 250 g
  • 4 eggs
  • 1¾ cup white self-raising flour or 250 g, sifted twice
  • For the filling:
  • 1½ cup whipping cream
  • 1 can Nestle cream or 170 g
  • 1 tablespoon gelatin powder, dissolved in 3 tablespoons of hot water
  • 1 medium ripe mango, peeled and cut into small cubes
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How to prepare

  1. Grease and flour two 20cm round sandwich tins.
  2. In an electric beater, beat the butter for 1 minute. Add the sugar and beat for 5 minutes or until fluffy.
  3. 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.
  4. 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 a wire rack to cool.
  5. Whip the liquid cream until stiff. Gently fold in NESTLÉ Cream, dissolved gelatin, and mango.
  6. Cut each cake horizontally into 2 equal slices. Spread the filling evenly on 2 slices and cover with the 2 remaining slices.
  7. Cover the cake with whipped cream if preferred and serve.

Nutritional informations

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