Orange And Mango Layer Cake Recipe

Name: Orange And Mango Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup ground hazelnuts; 5 None eggs, separated; 1 tsp vanilla extract; 1 1/4 cups granulated sugar + 3 tbsp; 1 cup all-purpose flour + 2 tbsp; 2/3 cup cornstarch; 3 tsp baking powder; 3 None oranges, peeled with all pith removed, segmented, 10 segments reserved; 1 None mango (not too ripe), peeled, diced; 3/4 cup orange juice + 5 tbsp; 1 tbsp powdered gelatin; 1 lb mascarpone cheese; 1 cup heavy cream; 5 tbsp Amaretto; None None powdered sugar, for dusting

Servings: persons

3/4 cup ground hazelnuts
5 None eggs, separated
1 tsp vanilla extract
1 1/4 cups granulated sugar + 3 tbsp
1 cup all-purpose flour + 2 tbsp
2/3 cup cornstarch
3 tsp baking powder
3 None oranges, peeled with all pith removed, segmented, 10 segments reserved
1 None mango (not too ripe), peeled, diced
3/4 cup orange juice + 5 tbsp
1 tbsp powdered gelatin
1 lb mascarpone cheese
1 cup heavy cream
5 tbsp Amaretto
None None powdered sugar, for dusting

1
Preheat oven to 400u00b0F. Line a 10 inch springform pan with parchment paper. Lightly toast ground almonds in a dry frying pan for 2-3 mins. Set aside.
2
Whip egg whites to stiff peaks. Add a pinch of salt and vanilla. Gradually whisk in 3/4 cup sugar until smooth and shiny. Beat egg yolks in a separate bowl then fold into egg whites. Sift flour, 1/3 cup cornstarch and baking powder over meringue then fold in along with ground nuts. Transfer to prepared pan and bake for 20 mins. Let cool on a wire rack.
3
Meanwhile, combine orange segments and mango. Bring 3/4 cup orange juice and 1/2 cup sugar to a boil. Whisk together remaining cornstarch and orange juice then add to boiling liquid. Bring to a boil again then pour over fruit mix.
4
When the cake has cooled, cut into 3 horizontal layers. Clean the springform pan and place on a cake plate. Place 1 layer of cake inside ring. Spread fruit compote over top then press another layer of cake down lightly on top.
5
Soak gelatin in a 2-3 tbsp cold water for 5 mins. Meanwhile, beat together mascarpone, cream and 3 tbsp sugar until stiff. Combine 2 tbsp mascarpone with bloomed gelatin and gently heat until gelatin dissolves. Mix into main mascarpone mixture along with liqueur. Spread 2/3 over second cake layer then place final cake layer over top, pressing down lightly.
6
Transfer remaining mascarpone mixture to a piping bag. Pipe tufts on top of cake. Decorate with reserved orange segments then chill for 1 hour 30 mins.
7
When ready to serve, loosen cake from pan and dust with powdered sugar.

1351

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup ground hazelnuts, 5 None eggs, separated, 1 tsp vanilla extract, 1 1/4 cups granulated sugar + 3 tbsp, and more.

Yes, Orange And Mango Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange And Mango Layer Cake

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