Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.

In a saucepan over medium heat, whisk together passionfruit juice, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Allow to cool completely.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Gradually add heavy cream and beat until the mixture is thick and holds stiff peaks. Refrigerate until ready to use.

Place one cooled cake layer on a serving platter. Spread a layer of cream filling over it, followed by a layer of passionfruit curd. Top with the second cake layer and repeat. Finish with a layer of cream on top.

Garnish the cake with fresh mango slices and passionfruit pulp. Serve chilled for best flavor. Pair with a refreshing beverage like lemonade or iced tea.

Store the cake covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.