INGREDIENTS

INSTRUCTIONS

For cake:  Position rack in center of oven and preheat to 400F. Butter
2  9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of
cake pans with waxed paper. Butter paper and dust lightly with flour.
Sift flour and baking powder into medium bowl. Using electric mixer,
beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup
sugar and beat until pale yellow and slowly dissolving ribbon forms
when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold
1 heaping tablespoon batter into melted butter. Fold butter mixture
back into batter. Divide batter between prepared pans. Bake until
cakes are just golden brown around edges and toothpick inserted into
centers comes out clean, about 10 minutes. Cool cakes completely in
pans on rack.  For Mousse:  Pour liqueur into small bowl; sprinkle
gelatin over. Let gelatin  soften 10 minutes. Puree mangoes in
processor. Measure puree and  return 2 1/2 cups to work bowl of
processor (reserve remainder for  garnish). Add sugar to mango puree in
processor and blend well. Set  bowl of gelatin in saucepan of simmering
water. Stir until gelatin  dissolves. Add gelatin mixture to mango in
processor and blend. Whip  cream in large bowl to soft peaks. Fold in
mango mixture.  Transfer 1 cake layer to 9-inch-diameter springform pan
with 2  3/4-inch-high sides. Spread mango mousse over cake. Place
second cake  layer atop mousse. Press lightly. Wrap tightly with
plastic and  refrigerate at least 4 hours. (Can be prepared 1 day
ahead.)  For Frosting:  Whip cream until soft peaks form. Add sugar and
liqueur and beat  until firm peaks form.  Release pan sides. Transfer
cake to platter. Frost top and sides of  cake with whipped cream
mixture. Press almonds onto sides. Garnish  top with mango slices.
Brush mango with reserved puree.  Serves 8 to 10.  Bon Appetit July
1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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