Name: Vanilla Layer Cake With Mango Curd
Yield: 12 servings
Ingredients: ½ cup (100 g) sugar; Pinch of kosher salt; 1 vanilla bean, halved lengthwise; ½ cup (100 g) silver tequila; 1 envelope unflavored powdered gelatin (about 2½ tsp.); 1 (heaping) cup (200 g) fresh mango pieces (from 1 large ripe mango), puréed until smooth; 6 Tbsp. (80 g) fresh lemon juice; 1 tsp. kosher salt; 2 cups (400 g) sugar, divided; 3 (150 g) large eggs; 8 (110 g) large egg yolks; 6 Tbsp. (85 g) chilled unsalted butter, cut into pieces; ½ cup (100 g) extra-virgin olive oil; Vanilla Genoise; Vanilla Swiss Meringue Buttercream

This image may contain Food Cake Dessert and Torte

Photo by Alex Lau, food styling by Susie Theodorou and Natasha Pickowicz, prop styling by Rebecca Bartoshesky

Breaking up the components and preparing them ahead will make tackling this layered cake feel more manageable.

Recipe notes