MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake-----------------.
• Position rack in center of oven and preheat to 400°F.
• Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of cake pans with waxed paper.
• Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl.
• Using electric mixer, beat eggs and yolks in large bowl until frothy.
• Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
• Fold in flour mixture.
• Fold 1 heaping tablespoon batter into melted butter.
• Fold butter mixture back into batter.
• Divide batter between prepared pans.
• Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
• Cool cakes completely in pans on rack.
• For Mousse---------------------.
• Pour liqueur into small bowl; sprinkle gelatin over.
• Let gelatin soften 10 minutes.
• Puree mangoes in processor.
• Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
• Add sugar to mango puree in processor and blend well.
• Set bowl of gelatin in saucepan of simmering water.
• Stir until gelatin dissolves.
• Add gelatin mixture to mango in processor and blend.
• Whip cream in large bowl to soft peaks.
• Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Spread mango mousse over cake.
• Place second cake layer atop mousse.
• Press lightly.
• Wrap tightly with plastic and refrigerate at least 4 hours.
• (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
• Whip cream until soft peaks form.
• Add sugar and liqueur and beat until firm peaks form.
• Release pan sides.
• Transfer cake to platter.
• Frost top and sides of cake with whipped cream mixture.
• Press almonds onto sides.
• Garnish top with mango slices.
• Brush mango with reserved puree.