Mango-Banana Cake

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Lightly butter three 8-inch-diameter cake pans.
3. 3
   Dust pans with flour; tap out excess.
4. 4
   Whisk first 6 ingredients in medium bowl to blend.
5. 5
   Using electric mixer, beat butter and egg yolk in large bowl until well blended.
6. 6
   Gradually beat in sugar.
7. 7
   Beat in eggs 1 at a time.
8. 8
   Mix in sour cream and vanilla.
9. 9
   Beat in dry ingredients alternately with mashed bananas in 3 additions each.
10. 10
    Divide batter among prepared pans.
11. 11
    Bake cakes until tester inserted into center comes out clean, about 20 minutes.
12. 12
    Cool cakes in pans on racks 10 minutes.
13. 13
    Turn cakes out onto racks and cool.
14. 14
    Place 1 cake layer on platter.
15. 15
    Spread 3/4 cup Cream Cheese Frosting over top.
16. 16
    Spread half of Mango Curd over frosting.
17. 17
    Top with second cake layer.
18. 18
    Spread 3/4 cup Cream Cheese Frosting over.
19. 19
    Spread remaining half of Mango Curd over frosting.
20. 20
    Top with third cake layer.
21. 21
    Spoon 3/4 cup frosting into pastry bag fitted with large star tip.
22. 22
    Spread remaining frosting around sides and over top of cake.
23. 23
    Pipe frosting around top edge of cake.
24. 24
    Arrange mango slices around top edge of cake.
25. 25
    Garnish cake with mint.
26. 26
    (Cake can be made 1 day ahead.
27. 27
    Cover and chill.
28. 28
    Let stand 2 hours at room temperature before serving.)