INGREDIENTS

INSTRUCTIONS

Make sponge cake: Preheat oven to 350 degrees F. Lightly butter  bottom
and side of a 10-inch springform cake pan. Line bottom of the  pan with
a circle of baking parchment or waxed paper. Dust side of  the pan with
flour and tap out excess. In a small bowl, whisk  together flour,
baking powder & salt. Sift flour mixture onto a piece  of waxed paper.
In a large bowl, using a hand-held electric mixer set  at high speed,
beat egg yolks and 2 tb of granulated sugar for 4 to 6  minutes, until
batter is pale yellow and forms a thick ribbon. Beat  in vanilla.  Beat
egg whites at low speed until frothy. Gradually increase speed  to high
and continue beating soft peaks start to form. One ts at a  time,
gradually add remaining 2 tb of sugar and continue beating  whites
until they form stiff, shiny peaks. Scrape 1/3 of whites on  top of
beaten egg yolks. Resift 1/3 of flour mixture over whites &  fold flour
mixture and egg whites into egg yolk mixture, making sure  to free any
flour that may be clinging to side of the bowl. One-third  at a time,
gently fold in remaining whites with 1/3 of resifted flour  mixture. Do
not overfold. Scrape batter into prepared pan. Bake cake  for 8 to 12
minutes, until center springs back when gently touched.  Cool cake in
pan on a wire rack for 5 minutes. Remove from pan & cool  completely.
Make the mango mousse: Put water in a small heatproof cup. Sprinkle
gelatin over water and let stand for 5 minutes to soften. Place cup
with softened gelatin in a saucepan with enough water to come halfway
up side of cup. Heat gelatin mixture in hot, not simmering water.  Stir
gelatin mixture frequently for 2 to 3 minutes, until gelatin  granules
dissolve completely and mixture is clear. Remove pan from  heat. Leave
cup containing gelatin mixture in hot water to keep  gelatin warm until
ready to use.  Peel mangos and cut fruit away from pit. Cut fruit into
large chunks.  Combine half of mango chunks with 1/2 cup of sugar in
bowl of a food  processor. Process mangos for 40 to 60 seconds, until
pureed. Transfer  pureed mangos to a large saucepan. Repeat with
remaining mangos and  1/2 cup of sugar. Cook the mango mixture over
medium-low heat,  stirring constantly until warm. Remove saucepan from
the heat. Add  the gelatin mixture and vanilla and whisk until blended.
Transfer  mango mixture to a large bowl and cool to room temperature.
In a  chilled large bowl, beat the heavy cream and sour cream until
mixture  forms soft peaks. Fold 1/3 of whipped cream into mango mixture
to  lighten it. Fold in remaining whipped cream.  Assemble cake: Remove
side from a 10-by-3-inch springform pan. Trim a  12-inch cardboard
circle so that it fits snugly within curved lip of  bottom of
springform pan. Reattach side of springform pan. Remove  paper circle
from bottom of cake. Spread raspberry jam in an even  layer over top of
cake. Place cake layer in bottom of prepared pan.  Scrape mango mousse
over cake layer and smooth it into an even layer.  Cover with plastic
wrap and freeze for at least 6 hours or overnight.  Unmold cake: Using
a portable blow dryer or damp very hot towel,  carefully heat outside
of springform pan until edge of mousse melts  slightly. Release clamp
on side of springform pan and gently lift it  up and remove it from
around side of the cake. Defrost cake in  refrigerator for at least 3
hours, until ready to decorate.  Decorate cake: Spread toasted almonds
on a piece of waxed paper. Set  aside 28 of best almond halves to
garnish cake. Lift cake up on  cardboard cake circle, supporting bottom
of cake in one hand. Scoop  up almonds and gently press them against
side of cake, working around  cake until side is completely covered.
Put cake on a serving plate.  In a chilled small bowl, using a handheld
electric mixer set at  medium speed, beat cream with the sugar until
stiff peaks begin to  form. Fill a pastry bag fitted with a large
closed star tip (such as  Ateco #4) with whipped cream. Pipe 14
rosettes around top edge of  cake. Garnish each rosette with 2 toasted
almond slices. Refrigerate  cake until ready to serve. by Lisa Morley,
chef and owner of A Sweet  Affair in Naples, Florida, in the
Chocolatier Recipe Collection on  the WorldWideWeb  Posted to
MM-Recipes Digest V4 #074 by Linda Place  <placel@worldnet.att.net> on
Mar 14, 1997

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”