Please note: you need to have a kitchen weighing scale whenever you are baking
Beat egg and sugar with an electric blender till it is well mixed and fluffy. Then add vanilla essence and mix again for 1 min. Then gradually add flour and mix gently with a spatula in 8 fold movement.
Line and grease a cake tin and pour the batter in the tin. Tap and bake in a preheated oven for 20 mins at 170°c. Check with a skewer in the middle.
Cover the cake with a cotton cloth and let it cool on a cooling rack. Then divide into 3 parts.
Microwave 20gm mango chocolate and 10 gm amul cream in a small bowl. Mix till it forms a thick ganache. Let it cool.
Whipping cream: chill the bowl and beater in freezer. Then in the bowl add the cold whipping cream, icing sugar and mango ganache. In this hot weather keep the bowl in a bowl with ice and then start whipping with an electric hand beater. Beat till u get stiff peaks.
U can make pink whipping cream in the similar manner.
Brush sugar syrup on top of the first layer. Spread 2 tbsp mango conserve on 1 slice of the cake. Apply a thin layer of yellow cream. Repeat the same with 2nd layer and top with the 3rd part of the cake. Crumb coat and put in fridge for 30 mins. Then put a thick layer and even out and put in fridge.
Meanwhile prepare a dripping ganache with 30gm mango chocolate and 30gm amul cream. Microwave and cool. Then pour this over the cake and u'l get a nice glaze. Then decorate with whipping cream and chocolate flowers. Keep in refrigerator overnite.
