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Make sponge cake: Preheat oven to 350u00b0F.
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Lightly butter bottom and side of a 10-inch springform cake pan.
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Line bottom of the pan with a circle of baking parchment or waxed paper.
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Dust side of the pan with flour and tap out excess.
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In a small bowl, whisk together flour, baking powder, and salt.
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Sift flour mixture onto a piece of waxed paper.
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In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
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Beat in vanilla.
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Beat egg whites at low speed until frothy.
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Gradually increase speed to high and continue beating soft peaks start to form.
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One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
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Scrape 1/3 of whites on top of beaten egg yolks.
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Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
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One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
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Do not overfold.
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Scrape batter into prepared pan.
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Bake cake for 8 to 12 minutes, until center springs back when gently touched.
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Cool cake in pan on a wire rack for 5 minutes.
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Remove from pan and cool completely.
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Make the mango mousse: Put water in a small heatproof cup.
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Sprinkle gelatin over water and let stand for 5 minutes to soften.
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Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
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Heat gelatin mixture in hot, not simmering water.
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Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
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Remove pan from heat.
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Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
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Peel mangoes and cut fruit away from pit.
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Cut fruit into large chunks.
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Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
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Process mangoes for 40 to 60 seconds, until pureed.
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Transfer pureed mangoes to a large saucepan.
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Repeat with remaining mangoes and 1/2 cup of sugar.
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Cook the mango mixture over medium-low heat, stirring constantly until warm.
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Remove saucepan from the heat.
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Add the gelatin mixture and vanilla and whisk until blended.
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Transfer mango mixture to a large bowl and cool to room temperature.
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In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
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Fold 1/3 of whipped cream into mango mixture to lighten it.
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Fold in remaining whipped cream.
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Assemble cake: Remove side from a 10-by-3-inch springform pan.
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Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
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Reattach side of springform pan.
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Remove paper circle from bottom of cake.
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Spread raspberry jam in an even layer over top of cake.
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Place cake layer in bottom of prepared pan.
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Scrape mango mousse over cake layer and smooth it into an even layer.
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Cover with plastic wrap and freeze for at least 6 hours or overnight.
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Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
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Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
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Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
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Decorate cake: Spread toasted almonds on a piece of waxed paper.
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Set aside 28 of best almond halves to garnish cake.
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Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
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Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
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Put cake on a serving plate.
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In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
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Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
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Pipe 14 rosettes around top edge of cake.
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Garnish each rosette with 2 toasted almond slices.
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Refrigerate cake until ready to serve.
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by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.
