Mango Stuffed Cake

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.