Orange And Mango Layer Cake

Directions

1. 1
   Preheat oven to 400°F. 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. 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. 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. 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. 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. 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. 7
   When ready to serve, loosen cake from pan and dust with powdered sugar.