1 cup sugar
3/4 cup fresh lime juice
4 large egg yolks
3 large eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch
1 11.5-ounce can mango nectar (about 1 1/2 cups)
1 1/4 cups sifted cake flour (sifted, then measured)
12 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks
1/4 cup canola oil
2 1/2 tablespoons grated lime peel
4 large egg whites
1/4 cup sugar
1 tablespoon fresh lime juice
3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inchthick
Lime-ginger curd: Whisk grated ginger, 3 whole eggs, egg yolks,
lime juice and sugar to blend in big bowl. Put bowl above
saucepan of simmering water without touching the water;
constantly whisk for 6 minutes till an inserted instant-read
thermometer in it reads 160 ° F and it thickens. Take bowl from
above water. Add chilled butter cubes quickly to curd; whisk till
butter melts. Directly on lime-ginger curd ’ s surface, press a
plastic wrap sheet; refrigerate it overnight. You can make it 3
days ahead, kept refrigerated, covered.
Cake: In medium heavy saucepan, simmer mango nectar for 20
minutes till reduced to 3/4 cup on medium heat; take off heat.
Cool it to room temperature.
In middle of oven, put rack; preheat it to 325 ° F. Line parchment
paper on 2 9-in. diameter cake pans that have 1 1/2-in. high sides;
don ’ t grease parchment paper or cake pans. Sift salt, baking
powder, 6 tbsp. sugar and flour into medium bowl. Whisk 6 tbsp.
mango syrup, lime peel, canola oil and egg yolks to blend in big
bowl; keep leftover mango syrup as glaze. Add dry ingredients
then whisk to blend.
Beat egg whites using electric mixer till soft peaks form in
another big bowl. 1 tbsp. at a time, add leftover 6 tbsp. sugar,
beating till glossy and stiff. Fold 1/3 egg whites into the yolk
mixture; in 2 additions, fold in leftover whites.
Divide batter to prepped pans; bake cakes for 22 minutes till
inserted tester in middle exits clean and are golden. Fully cool
cakes in pans on rack. Around pan ’ s edge, run small knife to
loosen cakes. Invert cakes onto 9-in. diameter tart pan
bottoms/cardboard rounds carefully; sharply tap on work surface
if needed to release the cakes from pans then peel parchment
Glaze and topping: Boil leftover 6 tbsp. mango syrup, lime juice
and sugar for 3 minutes till liquid reduces to 1/4 cup in small
heavy saucepan; chill glaze for 15 minutes till cold. Put 1 cake
layer on platter, flat side up; spread top of cake with 2 cups of
lime-ginger curd. Keep leftover curd for another time. Chill cake
for 2 hours till curd slightly firms up. Put 2nd cake layer over, flat
side down; gently press to adhere.
Beat 2 tbsp. glaze and whipping cream till firm peaks form in
bowl; spread mixture on top of cake, not sides. Overlap mango
slices slightly in concentric circles on cream. Rewarm leftover
glaze to just soften. Brush glaze on mango slices; chill for
minimum of 2 hours. You can make it 1 day ahead. Use cake
dome to cover; keep chilled.
Slice cake to wedges; serve.
Nutrition Information :
Total Carbohydrate: 72 g(24%)
Cholesterol: 223 mg(74%)
Protein: 8 g(16%)
Total Fat: 23 g(35%)
Saturated Fat: 10 g(50%)
Sodium: 230 mg(10%)
Fiber: 2 g(7%)