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1
Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend.
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2
Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes.
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3
Transfer lime curd to small bowl; press plastic wrap directly onto surface.
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4
Chill until very cold, at least 3 hours and up to 3 days.
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5
Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang.
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6
Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves.
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7
Trim brown layer from outside of cake.
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8
Cut cake horizontally into 3 equal layers.
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9
Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
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10
Trim bottom cake layer to fit pan bottom; reserve cake trimmings.
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11
Brush layer on both sides with 1/3 of rum syrup.
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12
Place in pan; spread 1 1/2 cups lime curd mixture over top.
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13
Brush second cake layer on both sides with 1/3 of rum syrup.
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14
Place in pan; spread remaining lime curd mixture over top.
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15
Brush third cake layer on both sides with remaining rum syrup.
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16
Place on lime curd mixture; press to adhere.
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17
Press reserved cake trimmings around sides.
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18
Cover torte with plastic overhang.
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19
Refrigerate torte at least 1 and up to 2 days.
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20
Stir first 4 ingredients in large bowl until sugar dissolves.
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21
Mix in mangoes.
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22
Cover; chill up to 1 day.
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23
Using plastic as aid, lift torte out of pan and unwrap.
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24
Cut crosswise into 12 slices.
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25
Arrange slices on plates.
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26
Top with compote.
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27
Garnish with lime slices.
