Orange Mango Triple Sec Layer Cake

Submitted by Ambervim

"Coastal Living 2003"

 

• Ready In: 1hr 10mins
• Ingredients: 23
• 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.