1. In a bowl, take four eggs (both yellow and white together). Beat the eggs for a few seconds. Add 1 Tbsp of vanilla extract.

2. Add 1 cup of sugar, 1/2 cup of oil, and 1/2 cup of thick mango puree. Beat the mixture for few seconds so that everything is blended well.

3. Sift 1 cup of all-purpose flour and 1 tsp of baking powder into the batter and beat for an additional minute. 

4. Gently fold the batter with a spatula and pour it into a greased 9-inch circle pan. Bake the cake at @350 F for 40 minutes. Every oven setting is different, so keep a close eye on the temperature. 

5. Place the cake on a cooling rack and let it cool completely. Once the cake is cool, cut the cake into two equal layers. Place the two cake layers on two separate plates as we are going to soak these layers with mango syrup.

6. Now, preparing the mango syrup to soak the cakes. Take 3/4 cup of thick mango puree and add 4 Tbsp of water to make it a flowing consistency. Spread the syrup equally on both layers with a spoon. 

7. Cover each layer of soaked cake with a wrap or cling foil and refrigerate for at least four hours so that the cakes can absorb the syrup well without being soggy on the top.

8. Next is preparing the mango cream for the in-between cake layer. Take 1 cup of heavy cream in a chilled bowl. Beat it for about 3 to 4 minutes. Slowly add in 4 Tbsp of powdered sugar, 1 Tbsp at a time, and continue to beat until stiff peaks form. Add 3/4 cup of Mango puree and beat for 30 more seconds.

9. The mango cream ( center layer ) does not hold its shape. So we have to add either the gelatin or Agar Agar. In the recipe, I have used 1/2 tsp of Agar Agar powder.

10. In a bowl, take 1/2 tsp of Agar Agar and add 4 Tbsp of cold water. Mix it well and microwave on high for 1 minute. Wait for the Agar Agar mixture to come to room temperature, and immediately pour into the mango cream and mix.

11. In a cake stand or tray, place the bottom cake layer and put the adjustable cake ring around it. Pour the prepared mango cream and place another cake layer on the top. Keep the cake in the refrigerator for 6 hours for the Agar Agar to set.

12. The final step is to prepare the frosting. Take 1 3/4 cup of heavy cream in a chilled bowl and whip the cream with a blender by adding a pinch of yellow food coloring and 6 Tbsp of powdered sugar halfway through the whipping process. Whip the cream until stiff peaks form. 

13. Decorate the cake with frosting and fruits. The cake has to be stored in the refrigerator and tastes best when served chilled.