1. Prepare the Orange Chiffon Cake by whisking eggs and sugar until light and fluffy.
2. Add oil, orange juice, and zest, then gently fold in flour until combined.
3. Pour the batter into round cake pans and bake until a toothpick inserted comes out clean.
4. Let the cakes cool completely before assembling.
5. Make the Pastry Cream by heating milk and vanilla until warm.
6. Whisk egg yolks, sugar, and cornstarch in a separate bowl.
7. Slowly pour the warm milk into the egg mixture, whisking constantly.
8. Return the mixture to the stove and cook until thickened.
9. Remove from heat and stir in butter, bloomed gelatin, and heavy cream.
10. Chill the pastry cream until it is set.
11. Prepare the White Chocolate Ganache by heating heavy cream until just simmering.
12. Pour the heated cream over chopped white chocolate and stir until smooth.
13. Allow the ganache to cool slightly before using.
14. Slice fresh strawberries and mangoes to use for layering.
15. Prepare a simple soaking syrup by dissolving sugar in water and letting it cool.
16. Assemble the cake by placing one layer of Orange Chiffon Cake on a serving plate.
17. Brush the cake layer generously with the soaking syrup.
18. Arrange sliced strawberries around the edge and layer sliced mangoes in the center.
19. Spread an even layer of pastry cream over the fruit.
20. Place the second cake layer on top and repeat the syrup brushing.
21. Cover the top with almond paste, smoothing it evenly over the surface.
22. Drizzle or spread the white chocolate ganache over the top of the cake.
23. Optionally, frost the cake with Swiss Meringue Buttercream for added decoration.
24. Garnish with additional strawberries and mangoes for a fresh touch.
25. Chill the cake for a few hours before slicing to allow flavors to meld.
26. Serve and enjoy your homemade Strawberry Mango Cake.