Orange Mango Triple Sec Layer Cake |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Coastal Living 2003 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 |
3 tablespoons orange juice |
3 tablespoons sugar |
3 tablespoons triple sec |
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 |
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.
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