Mango Lassi Layer Cake

Ingredients

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cardamom powder
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 1 cup full-fat plain yogurt
• 1 tsp vanilla extract
• 2 cups fresh mango puree (from 3 ripe Alphonso mangoes)
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp cardamom
• Fresh mango slices and pistachios to decorate

Instructions

1. 1

   Bake the Sponge Layers

   Preheat oven to 350°F. Grease two 9-inch round pans. Beat butter and sugar until pale and fluffy, 5 minutes. Add eggs one at a time, beating well. Alternate adding flour mixture and yogurt, beginning and ending with flour. Divide between pans and bake 32–36 minutes. Cool completely.

2. 2

   Make Mango Cream Filling

   Whip 1 cup heavy cream to stiff peaks. Gently fold in 1 cup mango puree and ¼ cup powdered sugar. Refrigerate.

3. 3

   Make Cardamom Yogurt Frosting

   Whip remaining cream to soft peaks. Fold in ½ cup strained Greek yogurt, remaining powdered sugar, and 1 tsp cardamom until smooth and spreadable.

4. 4

   Assemble the Cake

   Slice each cake layer in half horizontally for 4 layers. Place first layer on a cake board. Spread mango cream filling. Repeat with remaining layers. Apply a thin crumb coat of yogurt frosting. Refrigerate 30 minutes.

5. 5

   Frost & Decorate

   Apply a final, smooth layer of cardamom yogurt frosting. Pour remaining mango puree over the top and let it drip naturally down the sides. Arrange fresh mango slices on top and scatter chopped pistachios.

6. 6

   Chill & Serve

   Refrigerate for at least 2 hours before slicing. Serve cold — it slices beautifully and the flavors are at their best when chilled.