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1
Begin making the lime-ginger curd one day before baking the cake.
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2
The assembled dessert can be chilled overnight before serving.
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3
For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
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4
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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5
Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160u00b0F, about 6 minutes.
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6
Remove bowl from over water.
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7
Quickly add chilled butter cubes to curd; whisk until butter is melted.
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8
Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
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9
(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.
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10
Remove from heat.
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11
Cool mango syrup to room temperature.
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12
Position rack in center of oven and preheat to 325u00b0F.
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13
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).
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14
Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
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15
Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
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16
Add dry ingredients; whisk to blend.
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17
Using electric mixer, beat egg whites in another large bowl until soft peaks form.
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18
Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
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19
Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
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20
Divide batter between prepared pans.
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21
Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
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22
Cool cakes completely in pans on rack.
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23
Run small knife around edge of pans to loosen cakes.
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24
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.
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25
Peel off parchment paper.
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26
For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
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27
Chill glaze until cold, about 15 minutes.
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28
Place 1 cake layer, flat side up, on platter.
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29
Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
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30
Chill cake until curd firms up slightly, about 2 hours.
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31
Top with second cake layer, flat side down, pressing gently to adhere.
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32
Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
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33
Spread cream over top (not sides) of cake.
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34
Slightly overlap mango slices in concentric circles atop cream.
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35
Rewarm remaining glaze just to soften.
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36
Brush glaze over mango slices.
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37
Chill cake at least 2 hours.
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38
(Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.
