Caramel
       4 tablespoons unsalted butter
       3/4 cup light brown sugar
       1 fresh pineapple (peeled, cored, and sliced into ¼” inch thick rings)
       1 mango (peeled, sliced 1/4” thick)
       Pinch of salt

       Cake Batter
       1/2 cup butter (soft at room temperature)
       1 cup granulated sugar
       1 teaspoon vanilla extract
       2 large eggs (separated)
       1 1/2 cups all purpose flour
       2 teaspoons baking powder
       1/4 teaspoon salt
       1/2 cup buttermilk
       1/4 teaspoon cream of tartar

       Melt and cook sugar over medium heat in a pan until caramel starts to form. Cook until it turns dark brown and begins to smell burned. Remove the pan from the heat, add the butter, star anise, swirl pan slowly until a rich thick caramel forms. Using a wooden spoon, mix caramel until thick and smooth. Pour caramel into a greased and floured 10-12” round spring form pan, arrange fruit in caramel and set aside.

       To make cake, cream butter with sugar, salt and add vanilla and yolks, setting whites aside. Sift dry ingredients. Add flour along with buttermilk to butter-sugar mixture, alternating between the two until you have a smooth batter and stopping halfway to scrape the bowl to incorporate any stuck bits. Set batter aside and whip whites with cream of tartar in a clean bowl with clean beaters. Whip the whites to stiff peaks, then fold into cake batter in two batches. Pour batter atop pineapple and mango and bake at 350°F for 30–45 minutes until a knife inserted in middle comes out clean. Carefully invert pan on top of nice plate and serve with the pink peppercorn Frozen Yogurt.