Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.

In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, stopping to scrape down the sides and the bottom of the bowl occasionally. The mixture should be light and fluffy.

Begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 2 to 3 minutes.

Add the vanilla and beat until incorporated.

With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ flour mixture, ½ cup buttermilk and the final ⅓ flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.

Divide the batter evenly between the two pans and bake for about 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely.

After the cakes have cooled completely, divide each layer horizontally so you have four thin layers.

If you’re not using them right away, wrap the layers with plastic wrap and freeze.

In a medium size saucepan, cook the mango and the sugar over medium heat until soft.

Using an immersion blender, puree the mixture. Alternatively, you can put the cooked mango mixture into a blender and puree, and then return it to the saucepan.

Cook the mixture over low heat for an additional 10 to 15 minutes to thicken (reducing the water content).

Remove from heat and allow to cool. Store the compote in an airtight container in the refrigerator.

The compote needs to be cold before using in the cake and cream filling.

In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar, while gradually sprinkling in the EZ Gel. Beat until you reach stiff peaks.

With the mixer on, gradually add the mango compote.

Store in an airtight container in the refrigerator.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.

With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.

Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple of minutes more.

Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

Place the first cake layer top side up, in the center of the cake board.

Pipe a rim of buttercream around the edge of the cake. Fill with half of the mango cream filling.

Place the second cake layer, top side down, on the cream filling. Pipe a rim of buttercream around the edge of the cake. Fill with about ¼ to ⅓ cup compote.

Place the third cake layer, top side up, on the compote. Pipe a rim of buttercream around the edge of the cake. Evenly spread the second half of the mango cream filling.

Place the final cake layer, top side down, on the cream filling.

Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.

Once the crumb coat is set, continue frosting the cake with the remaining buttercream. This will be another thin layer to give you that semi-naked cake look.

Add any remaining compote to the top of the cake or serve a dollop of compote with each slice of cake.