Orange Mango Triple Sec Layer Cake

Coastal Living 2003

• Ready In: 1 hr 10 mins
• Yields: 1 Cake

Ingredients

• 1  cup butter, softened
• 1 3⁄4 cups sugar, divided
• 1  teaspoon  orange extract
• 1  teaspoon  orange rind
• 3  cups  sifted cake flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup buttermilk
• 8  large  egg whites
• 2  mangoes, peeled, seeded, and chopped

• Orange Syrup

• 3  tablespoons  orange juice
• 3  tablespoons sugar
• 3  tablespoons triple sec

• Orange Filling

• 3⁄4 cup sugar
• 1⁄4 cup cornstarch
• 1⁄8 teaspoon salt
• 1 1⁄4 cups  fresh orange juice
• 2  egg yolks
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup butter
• 2  teaspoons  grated  orange rind

• Garnishes

•  mango, slices raspberries

Directions

1. Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
3. Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
4. Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Orange Syrup:
6. Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool.
7. Orange Filling:
8. Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
9. Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.
10. Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer. Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting (Recipe #rz.286904) over top and sides of cake. Spoon remaining filling on the top center of cake. (We let the filling run down the sides for a casual look.)
11. Garnish:
12. If desired. Serve immediately, or chill before serving.