| Directions |
Beat egg yolks, sugar and lemon juice until light and lemon colored. Beat egg whites with cream of tartar and salt until soft peaks form. Stir 1/4 egg whites into yolks. Fold in remaining whites and the flour. Spoon batter into buttered 9" springform pan. Bake at 350' for 35-40 minutes. Remove side of pan. Cut out a 6" round from center of cake, leaving sponge shell with a 3/4" thick bottom. In a blender, make crumbs with
the removed cake pieces, then toast them in a 350' oven for 10 minutes until golden.
Combine chopped mango, pureed mango, sugar and orange liqueur. Spoon into sponge shell. Whip cream with sugar. Spoon over entire top of cake. Sprinkle with almonds and about 1/2 cup toasted crumbs. Refrigerate 1 hour before serving. |
