Mango cream cake with Peaches and Chocolate lace border

(Cake for our 5th wedding Anniversary)

Ingredients:

For sponge cake:
Whole eggs - 6
Sugar - 1.5 cups
All purpose flour - 2 cups
Baking powder - 1/2 tsp

For the cream (frosting):
Heavy whipping cream - 1 cup
Mango pulp - 1 cup + 4-5 tbsp
Powdered sugar- 2 tbsp

For decoration:
Canned peaches with juice - 1 can
Strawberries - 4-5

Lace Border:
50 gm milk, dark or white chocolate. ( I used dark chocolate)

Method:

For the sponge cake:
1. Preheat Oven to 350F/170C.
2. In a bowl beat together the eggs and sugar until nice and fluffy (approx 8-10mins without stopping)
3. Whisk together the flour and baking powder and slowly incorporate the flour into the egg-sugar mixture.
4. Pour the cake batter into the prepared 9 inch cake pan.
5. Bake for 30-35 mins or until a tooth pick inserted into cake comes out clean and let it cool before removing from the cake pan.

Remove the cake from the oven and leave it for 2 min in the tin. Then let the cake cooled completely on a wire rack. When cooled, slice horizontally into 3.

For the cream frosting:
1. In a bowl beat the whipping cream until stiff peaks appear and slowly add the powdered sugar.
2. Fold in the mango pulp and make your mango cream.

Assembly:
1. Place one layer of cake on the cake stand or plate. Pour some juice from the canned peaches over this layer which will further moistens and flavors the cake. Then put the mango cream and 2 tbsp mango pulp over it. Repeat the same for the middle layer too.

2. Place the top slice of the cake over this cream and pulp layer and coat the outer layers of the cake also with the mango cream and level it out smoothly with a butter knife/ back of  spoon.
3. Decorate the cake with sliced peaches and whipped cream.

For the lace border:

Melt the chocolate in a Ziploc bag (30 sec to 1 min in microwave). Snip a TINY hole in one corner for piping.

To make a border for the cake, measure the height of the border that you would like, and the circumference of the cake. Cut the parchment paper to this measure and squeeze melted chocolate over this parchment paper. (If you are unsure, keep a pattern under the parchment and trace out with melted chocolate). Wait for it to almost set, where the paper is still flexible and the chocolate is not set hard. Wrap it around the cake and press gently to the frosted sides so that the pattern sticks to the sides.