Orange And Mango Layer Cake
Ingredients
- 3/4 cup ground hazelnuts ⓘ
- 5 None eggs, separated ⓘ
- 1 tsp vanilla extract ⓘ
- 1 1/4 cups granulated sugar + 3 tbsp ⓘ
- 1 cup all-purpose flour + 2 tbsp ⓘ
- 2/3 cup cornstarch ⓘ
- 3 tsp baking powder ⓘ
- 3 None oranges, peeled with all pith removed, segmented, 10 segments reserved ⓘ
- 1 None mango (not too ripe), peeled, diced ⓘ
- 3/4 cup orange juice + 5 tbsp
- 1 tbsp powdered gelatin ⓘ
- 1 lb mascarpone cheese ⓘ
- 1 cup heavy cream
- 5 tbsp Amaretto ⓘ
Instructions
- Preheat oven to 400°F. Line a 10 inch springform pan with parchment paper. Lightly toast ground almonds in a dry frying pan for 2-3 mins. Set aside.
- Whip egg whites to stiff peaks. Add a pinch of salt and vanilla. Gradually whisk in 3/4 cup sugar until smooth and shiny. Beat egg yolks in a separate bowl then fold into egg whites. Sift flour, 1/3 cup cornstarch and baking powder over meringue then fold in along with ground nuts. Transfer to prepared pan and bake for 20 mins. Let cool on a wire rack.
- Meanwhile, combine orange segments and mango. Bring 3/4 cup orange juice and 1/2 cup sugar to a boil. Whisk together remaining cornstarch and orange juice then add to boiling liquid. Bring to a boil again then pour over fruit mix.
- When the cake has cooled, cut into 3 horizontal layers. Clean the springform pan and place on a cake plate. Place 1 layer of cake inside ring. Spread fruit compote over top then press another layer of cake down lightly on top.
- Soak gelatin in a 2-3 tbsp cold water for 5 mins. Meanwhile, beat together mascarpone, cream and 3 tbsp sugar until stiff. Combine 2 tbsp mascarpone with bloomed gelatin and gently heat until gelatin dissolves. Mix into main mascarpone mixture along with liqueur. Spread 2/3 over second cake layer then place final cake layer over top, pressing down lightly.
- Transfer remaining mascarpone mixture to a piping bag. Pipe tufts on top of cake. Decorate with reserved orange segments then chill for 1 hour 30 mins.
- When ready to serve, loosen cake from pan and dust with powdered sugar.
Nutrition & Diet Analysis (per serving)
839
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).