This decadent dessert, enlivened with fresh mango and layered with Chantilly cream, is a favoured treat of The Peninsula Boutique & Café at The Peninsula Tokyo.  The recipe yields 5 servings.

Preparation:

• Make the sponge sheet cake. Start by whisking the eggs over a pan of boiled water, out of the heat and until light and fluffy; then fold in the sifted flour and the oil.
• Spread the cake batter on a baking sheet of 30 cm x 20 cm lined with baking paper, and bake for 10 to 12 minutes in a preheated oven at 190º C.
• Once the sponge cake has cooled, trim the edges, slice it into 3 strips of approximately 9 cm x 20 cm.
• Next, make the syrup by boiling the sugar, water, and mango puree. After removing it from the heat, lightly apply it with a silicone brush to the surface of the sponge cake.
• For the Chantilly cream, beat all listed ingredients together in a mixer at high speed, until the cream has a medium-firm consistency.
• Peel the fresh mango and cut the flesh into strips. Then create cake layers, by spreading a dollop of cream atop one piece of sponge, topping the cream with mango strips, and then repeating the layers a second and third time.
• Spread the remaining cream on the sides of the layer cake and chill for 2 hours.
• Slice with a sharp knife and serve. It will be 5 slices of 4 cm each.

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