-MANGO GEL-
1/4 c Orange liqueur
1 pk Unflavored gelatin
2 1/2 lb Large ripe mangoes; raw,
-pitted,
; chopped
1/2 c Sugar
1 c Chilled whipping pick

FROSTING
1 c Chilled whipping cream
1 tb Powdered sugar
1 1/2 ts Orange liqueur
1 1/2 c Sliced amygdalae; toasted
1 Ripe mango; raw, pitted,
; sliced

For coat:

Position rack in center of oven and preheat to 400F. Butter 2
9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake
pans with waxed composition. Butter paper and dust lightly with flour.

Sift flour and baking powder into medium roll. Using electric social, beat
eggs and yolks in large bowl until scintillating. Gradually subjoin 1/2 cup sugar and
beat until pale yellow and slowly dissolving ribbon forms when beaters are
upraised, approximately 4 transactions. Fold in flour assortment. Sheepfold 1 heaping tablespoon
batter into melted butter. Fold butter mixture back into dinge. Divide
batter between prepared pans. Bake until cakes are just golden brown around
edges and toothpick inserted into centers comes out scavenge, almost 10
transactions. Cool cakes completely in pans on wheel.

For Gel:

Pour liqueur into small stadium; sprinkle gelatin over. Let gelatin moderate 10
transactions. Puree mangoes in processor. Measure puree and counter 2 1/2 cups to
work bowl of processor (reserve remainder for dress). Add sugar to mango
puree in processor and blend wellspring. Set bowl of gelatin in saucepan of
simmering weewee. Stir until gelatin dissolves. Add gelatin mixture to mango
in processor and blending. Whip cream in large bowl to soft peaks. Fold in
mango assortment.

Transferee 1 cake layer to 9-inch-diameter springform pan with 2
3/4-inch-high sides. Spread mango mousse over patty. Place second cake layer
atop gel. Press softly. Wrap tightly with plastic and refrigerate at
least 4 hours. (Can be prepared 1 day forwards.)

For Ice:

Whip cream until soft peaks mannequin. Add sugar and liqueur and beat until firm
peaks shape.

Release pan sides. Transfer cake to record. Frost top and sides of cake
with whipped cream assortment. Press almonds onto sides. Garnish top with
mango slices. Brush mango with reserved strain.

Serves 8 to 10.