Mango Jelly Layered Cake

¾ cup sugar

1 cup water

1 tablespoon light corn syrup

2 tablespoons lemon juice

1 teaspoon orange extract

2 tablespoons orange liqueur

½ cup butter, softened

2 eggs

½ cup mango puree

¼ cup water

1 pack MAYA Oven Toaster Butter Cake Mix 200 g

2 tablespoons cold water

2 tablespoons unflavored gelatin powder

4 tablespoons hot water

200 ml mango yogurt drink

½ cup mango puree

¼ cup all-purpose cream

whipped cream, as needed

sliced ripe mangoes, as needed

Prepare syrup. Combine all ingredients in a saucepan and cook over medium heat. Stir until sugar is dissolved and syrup slightly thickens. Set aside to cool. 

Prepare mango cake. Preheat oven to 350?F/177?C. Grease and line the bottom of an 8-inch square pan. Set aside. In a bowl, combine all ingredients and mix until well combined. Pour into the prepared pan and bake for 30-35 minutes or until done. Brush with prepared syrup while still hot. Set aside to cool. Once cooled, use a 3-inch round cutter to make 4 cake cut-outs. 

Prepare mango jelly. Put cold water in a bowl. Sprinkle gelatin over the water and let stand for 1 minute. Add hot water and stir until gelatin is completely dissolved and mixture is clear. Add the rest of the ingredients and mix using a whisk.

To assemble. Wrap acetate film tightly around each cake cut-out, about 3 inches high from the bottom. Pour mango jelly mixture over the cake. Refrigerate until the jelly is set. Top with whipped cream and ripe mangoes.