Directions:
- 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 1/4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.08 Kcal (3354 kJ) | ||
| Calories from fat | 613.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.16g | 105% | |
|---|---|---|---|
| Cholesterol | 341.76mg | 114% | |
| Sodium | 223.92mg | 9% | |
| Potassium | 341.36mg | 7% | |
| Total Carbs | 42.85g | 14% | |
| Sugars | 38.64g | 155% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 267.44 Kcal (1120 kJ) | ||
| Calories from fat | 204.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.75g | 105% | |
|---|---|---|---|
| Cholesterol | 114.09mg | 114% | |
| Sodium | 74.75mg | 9% | |
| Potassium | 113.96mg | 7% | |
| Total Carbs | 14.3g | 14% | |
| Sugars | 12.9g | 155% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 3.18g | 19% | |
| Vitamin C | 12.3mg | 62% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.4mg | 6% | |
| Calcium | 34.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Makeover Lemon Streusel Muffins
Butter, softened, Sugar, Egg yolks, Grated lemon peel and 14 more.. -
Old Fashioned Root Beer Float Cake
Butter, Granulated sugar, Cake flour, Vanilla pudding mix and 12 more.. -
Almond and Blueberry Pancakes
White whole wheat flour, Whole wheat flour and 10 more.. -
Whole Wheat Corn Bread
Whole wheat flour, Cornmeal, Baking powder, Salt, Honey and 3 more.. -
Whole Wheat And Flax Meal Tortillas
Whole wheat flour, less 3 tbsp and 6 more.. -
Breakfast Cookies
Light brown sugar, Rolled oats (not quick !) and 10 more.. -
Pumpkin Cranberry Breakfast Cookie
Brown sugar, Rolled oats, Whole wheat flour, Baking soda and 8 more.. -
Whole Wheat Zucchini Bread
All-purpose flour, Whole wheat flour, Granulated sugar and 12 more.. -
Oat Muffins
Rolled oats, Wheat flour, Cinnamon, Baking powder, Salt and 6 more.. -
Banana Upside-Down Cake
Light brown sugar, Unsalted butter, room temperature and 11 more.. -
Double Banana Upside-Down Cake
Light brown sugar , firmly packed and 12 more.. -
Red Velvet Madeleines
Granulated sugar, Eggs, Egg yolks, Vanilla extract and 7 more..
Also Try
-
-
-
-
-
Grilled Pineapple and Banana Sauce with Honey and Lime
Unsalted butter, Honey, Golden brown sugar and 4 more.. -
-
-
Crab, Mango, and Avocado Salad with Citrus Dressing
Orange juice, Fresh lime juice, Honey, Grated orange peel and 6 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
