1. The Plugrá Butter should be room temperature. If it has come right out of the refrigerator, microwave at 50% for about 30 seconds. Repeat if Plugrá Butter is still hard.
2. Cream Plugrá Butter and 1 cup of the sugar until it is fluffy and white in color. Scrape the bowl a few times when mixing.
3. Mix in the egg yolks, vanilla extract, and lemon extract.
4. Sift the flour with the salt and baking powder.
5. Keeping the flour and the milk separate, add them a little at a time into the Plugrá Butter/sugar mixture from step 2. The flour should be added in thirds and the milk added in halves. When all the flour and milk has been added, mix for about 4 minutes on medium speed so that the batter achieves a smooth consistency.
6. In a clean bowl, whip the egg whites with a whisk attachment until they form a medium peak. Now add in the remaining sugar and whip for another 5 minutes to stabilize the whites.
7. Gently fold half of the meringue into the batter from step 5. Fold just until everything is incorporated.
8. Add the mango puree to the remaining meringue. Gently fold just until everything is incorporated into the batter from step 5.
9. Place parchment paper, cut to fit in bottom of three (3) 10-inch cake pans. Evenly divide the batter into prepared pans. In lieu of parchment, grease and flour the pans (dump excess flour).
10. Bake at 325°F for 25 minutes.

Assembling the Cake
1. Cool cake layers completely.
2. Spread a layer of mango flavored frosting on top of one of the cake layers. Add three-quarters of the fresh fruit. Top with another thin layer of frosting. Add a second cake layer on top of the fruit filled cake layer. Top the second cake layer with mango flavored frosting only (no fresh fruit). Place the final cake layer on top of the second.
3. Using the raspberry mango frosting, lightly ice the sides of the cake making sure any gaps between the cake layers are filled with frosting. Ice the top and the sides again. A bench scraper is a great tool to use to give the cake a professional finished look.
4. Gently press white chocolate shavings into the sides of the cake. Garnish with the remaining fresh fruit and mint leaves. The white chocolate, fresh fruit and mint leaves are optional.