Ingredients
lime-ginger curd
- 1 cup sugar
- 3/4 cup fresh lime juice
- 4 large egg yolks
- 3 large eggs
- 1 teaspoon grated peeled fresh ginger
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
cake
- 1 11.5-ounce can manga nectar (about 1 1/2 cups)
- 1 1/4 cups sifted cake flour (sifted, then measured)
- 12 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large egg yolks
- 1/4 cup canola oil
- 2 1/2 tablespoons grated lime peel
- 4 large egg whites
glaze and topping
- 1/4 cup sugar
- 1 tablespoon fresh lime juice
- 3/4 cup chilled whipping cream
- 2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices
Description
Begin Making The Lime-ginger Curd One Day Before Baking The Cake. The Assembled Dessert Can Be Chilled Overnight Before Serving.
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