Prep 48 hrs
Cook 45 mins
- 1 cup sugar
- 3⁄4 cup fresh lime juice
- 4 large egg yolks
- 3 large eggs
- 1 teaspoon grated peeled fresh ginger
- 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 1 (11 1/2 ounce) can mango nectar (about 1 1/2 cups)
- 1 1⁄2 cups sifted cake flour (sifted, then measured)
- 12 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 large egg yolks
- 1⁄2 cup canola oil
- 2 1⁄2 tablespoons lime zest
- 4 large egg whites
Glaze and topping
- 1⁄2 cup sugar
- 1 tablespoon fresh lime juice
- 3⁄4 cup chilled whipping cream
- 2 large firm but ripe mangoes, peeled,pitted,cut into 1/2 inch thick slices
- Begin making the lime-ginger curd one day before baking the cake.
- The assembled dessert can be chilled overnight before serving.
- For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
- Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
- Remove bowl from over water.
- Quickly add chilled butter cubes to curd; whisk until butter is melted.
- Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
- (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes.
- Remove from heat.
- Cool mango syrup to room temperature.
- Position rack in center of oven and preheat to 325°F.
- Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper).
- Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
- Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
- Add dry ingredients; whisk to blend.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form.
- Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
- Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
- Divide batter between prepared pans.
- Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
- Cool cakes completely in pans on rack.
- Run small knife around edge of pans to loosen cakes.
- Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
- Peel off parchment paper.
- For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
- Chill glaze until cold, about 15 minutes.
- Place 1 cake layer, flat side up, on platter.
- Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
- Chill cake until curd firms up slightly, about 2 hours.
- Top with second cake layer, flat side down, pressing gently to adhere.
- Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
- Spread cream over top (not sides) of cake.
- Slightly overlap mango slices in concentric circles atop cream.
- Rewarm remaining glaze just to soften.
- Brush glaze over mango slices.
- Chill cake at least 2 hours.
- (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.