Mango Cake

Preheat the oven to 200°C (hot)

Grease two 20cm-diameter cake pans

Line the bottoms with parchment paper and grease as well. Reserve

Prepare the dough: in a mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Add the egg yolks and sugar and mix until creamy (about 5 minutes)

Without beating, add the flour and butter and mix with a wooden spoon until smooth

Divide between the prepared pans

Bake in the preheated oven until lightly golden (about 20 minutes)

Let cool on a flat surface, remove the parchment paper, and let cool completely

Prepare the filling: in a medium bowl, sprinkle gelatin over water, stirring with a fork

Let hydrate for about 5 minutes

Place over low heat in a bain-marie and let the gelatin dissolve, stirring occasionally with a wooden spoon (about 2 minutes)

Remove from heat, add mango puree, mix well, and reserve

In a mixer, beat heavy cream until soft peaks form

Add sugar gradually and beat until stiff peaks form (about 2 minutes)

Add the reserved mango mixture and beat until smooth

Let chill in the refrigerator to thicken slightly (about 5 minutes)

Place one of the cooled cakes in one of the prepared pans, moisten the top with half of the orange liqueur, and cover with the mango filling

Top with the other cake, moisten the top with the remaining orange liqueur, and cover with plastic wrap

Let chill in the refrigerator for 4 hours to allow the filling to set

Unmold onto a plate and serve immediately

334 calories per slice