Tropical Lime Torte with Mango Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Check the supermarket produce section for fresh peeled and sliced mangoes. You'll need about four cups of diced mangoes. Ingredients:
4 large eggs |
3/4 cup plus 2 tablespoons sugar |
1/2 cup fresh lime juice |
1 tablespoon grated lime peel |
1/2 cup dark rum |
1 16-ounce frozen all-butter pound cake, thawed |
2 8-ounce packages cream cheese, room temperature |
1/2 cup water |
1/2 cup sugar |
1/2 cup fresh lime juice |
1/2 teaspoon grated lime peel |
4 large ripe mangoes (5 to 6 pounds), peeled, pitted, diced |
lime slices |
Directions:
1. For torte: Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.
2. Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
3. Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.
4. For compote: Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.
5. Cover; chill up to 1 day.
6. Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.
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