Prepare the Biscuit:Preheat the oven to 356°F (180°C).
Beat egg whites with sugar until stiff peaks form, then gently fold in the yolks.
Blend in rum, sift in flour and cocoa, fold gently, and mix in the oil.
Bake in a 26cm springform pan for 30-35 minutes.
Prepare the Shortcrust Pastry:Quickly knead all ingredients to form a dough, roll out, and cut out using a 26cm springform pan ring.
Bake at 356°F (180°C) for 10-15 minutes until golden brown.
Make the Mango Curd:Combine all ingredients in a pot and bring to a boil while stirring.
Let simmer for 1-2 minutes, then cool to room temperature.
Prepare the Mango Cream:Soak gelatine in cold water. Whip the cream until stiff.
Fold in 400g of the cooled mango curd.
Melt the gelatine, mix with some mango cream, then fold back into the rest of the mango cream.
Assemble the Cake:Spread mango curd on the shortcrust base inside a cake ring.
Slice the biscuit horizontally, coat with mango curd, and stack on the base, spreading mango cream between layers and on top.
For the Fruit Glaze:Boil mango with sugar and lime juice, blend, dissolve soaked gelatine in it, and spread on the cake.
Chill for at least 3 hours.
Surrender to the divine flavors and textures of our Mango Cream Cake, a heavenly creation that’s sure to make every bite an unforgettable experience! 
