Vanilla cardamom cake:

1. Pre-heat your oven to 350F (conventional / no gas) and prepare 4 8" cake pans with parchment paper and baking spray
2. Add the sugar, oil, eggs, vanilla bean paste and rose extract to a large bowl. Whisk for 1-2 minutes until smooth
3. Add the heavy cream, hot water and yogurt. Gently whisk until the ingredients are combined
4. Sift in the flour, baking soda, baking powder, salt and cardamom powder. Gently whisk and fold until the ingredients are just combined and no lumps of flour are visible. Do not overmix. It will be a wet batter, but that's how we get a moist cake!
5. Divide the cake batter evenly between the prepared cake pans. Bake at 350F for 18-20 minutes, or until a toothpick inserted in the middle comes out with light, moist crumbs (no wet batter)
6. Let the cakes cool down for 15 minutes, then carefully remove from the pans, place onto cooling racks and let cool completely. If you're not experienced with making layered cakes, I recommend freezing the cakes for 30 minutes before assembly!

Mango lassi curd:

1. Add all the ingredients for the curd to a saucepan, and whisk to combine until smooth
2. Place on low heat, and cook and stir for ~8-10 minutes or until a thick, smooth mango curd forms. It should have a custard like consistency, and will continue to thicken more as it cools. Don't thicken it too much - it should still be pourable!
3. Pour the curd into a wide plate (strain if you see any lumps). Cover with cling wrap, and refrigerate until fully cooled down

Chantilly whipped cream frosting:

1. Add the cream cheese, sugar and cardamom powder to the bowl of your stand mixer. Use a paddle attachment to whisk on medium speed until the mixture is smooth and creamy, scraping the bowl along the way
2. Add the cold heavy cream, and continue to whisk on medium-low speed for a few minutes until a thick, spreadable frosting forms. Do not overmix, as it will become grainy. Transfer about a quarter of the frosting to a piping bag, and keep the rest in the bowl

Assembly and decoration:

1. When everything is chilled, it's time to assemble. Start by trimming off the domes from the 4 cake layers so they are perfectly straight and even
2. Place the first cake layer on a serving stand or turntable. Spread on a thin layer of the whipped cream cheese frosting. Then take the frosting in the piping bag, and pipe a thick ring around the edge of the cake (see images in blog post above). Divide the mango curd into 4 portions, and add 1 portion to the cake. Spread it out such that it is contained inside the ring of frosting.
3. Place the next cake layer on top, and repeat the steps. Then repeat them with the third layer. Cover with the fourth cake layer. Cover the entire cake with a thin coat of the frosting (crumb coat) and refrigerate for 15-20 minutes
4. Now frost the cake generously with the leftover frosting. Spread the remaining mango curd (the fourth portion) on top of the cake, then swirl it using a spatula or spoon. Now, you can decorate however you like! I like applying some mango curd to the sides to give the cake a marbled / painted look, and finish with frosting dollops, diced mangoes and crushed freeze dried strawberries
5. Serve and enjoy!