For the sponge cake:
85 gms all-purpose flour
1/2 tsp baking powder
115 gms castor sugar
3 tbsp melted butter
2 tbsp hot water
Sift the flour and baking powder together.
Whisk the eggs and sugar till light and fluffy. Add the flour and gently fold in with a wooden spoon. Add the butter and hot water and stir just enough till well blended.
Pour into a greased and lined 8" sandwich tin. Bake in a pre-heated oven at 200 deg C till done.
For the mango cream:
Juice and mashed pulp of 2 large mangoes
300 gms fresh cream
3-4 tbsp sugar
Whisk the cream with the sugar till it forms peaks. Slowly fold in the mango pulp and juice. Refrigerate till needed.
For the almond praline:
1/2 cup chrushed almonds or almond flakes
1/2 cup sugar
Place the sugar in a dry and heavy saucepan. Melt the sugar over medium-low heat till it turns a deep golden yellow.
Remove from heat and carefully add the almonds. Stir a bit and immediately pour into a well-buttered dish. Smoothen the top with a buttered rolling pin or a flat spoon. Cool completely.
Remove the praline from the dish and chrush coarsely.
For assembling the cake:
1/2 cup water
6 tbsp cherry brandy
Small mango cubes
Cut the cake into 3 layers. Mix the water and cherry brandy and divide into 3 portions. Divide the mango cream into 3 portions. Reserve 2 tbps of the praline for decoration.
Sprinkle 1 portion of the cherry mixture over the first layer of cake. Spread 1 portion of the mango cream evenly over the cake.
Place the second layer of cake over this, sprinkle 1 portion of the cherry mixture, and spread 1 portion of the mango cream evenly over the cake. Sprinkle with the chrushed praline.
Place the third layer of cake over this. Sprinkle sprinkle 1 portion of the cherry mixture, and spread 1 portion of the mango cream evenly over the cake.
Decorate with piped cream, mango cubes, cherries and the reserved praline.