Bake the vanilla cake base

• Preheat the oven and line the base of the springform pan with baking paper.
• Whisk the eggs with part of the sugar until pale and fluffy, then fold in the sifted flour, melted butter, milk and vanilla extract.
• Pour the batter into the pan and bake until golden and springy to the touch.

Cool the cake

• Let the cake cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

Make the mango curd

• Blend the mango flesh until smooth and measure out the purée.
• Warm the mango purée with the remaining sugar and lemon juice in a saucepan, then stir in the bloomed gelatin until dissolved.
• Set aside to cool slightly.

Whip the cream

• Whip the cold heavy cream to soft peaks.

Assemble the mango mousse

• Fold the whipped cream into the mango mixture in batches until smooth and airy.
• Pour the mousse over the cooled cake base in the pan and smooth the top.

Chill the cake

• Refrigerate until the mousse is fully set.

Finish and serve

• Release the cake from the pan and top with the mango curd and fresh mango pieces before slicing.