Orange Mango Triple Sec Layer Cake

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 cup butter, softened
• 1 3/4 cups sugar, divided
• 1 teaspoon orange extract
• 1 teaspoon orange rind
• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 8 large egg whites
• 2 mangoes, peeled, seeded, and chopped
• 3 tablespoons orange juice
• 3 tablespoons sugar
• 3 tablespoons triple sec
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups fresh orange juice
• 2 egg yolks
• 1/4 cup fresh lemon juice
• 1/4 cup butter
• 2 teaspoons grated orange rind
• mango, slices raspberries

Recipe

• 1 grease 3 (9-inch) round cake pans. line bottoms with wax paper; grease wax paper, and dust with flour. tap out excess flour; set pans aside.
• 2 beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. stir in orange extract and rind.
• 3 combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. beat at low speed until blended after each addition.
• 4 beat egg whites in a separate bowl at high speed with an electric mixer until foamy. add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. fold one-third of egg mixture into batter. gently fold in remaining egg mixture into batter. divide batter evenly among prepared pans. bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• 5 orange syrup:.
• 6 combine orange juice and sugar in a small saucepan. bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. remove from heat; stir in triple sec; let cool.
• 7 orange filling:.
• 8 combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. remove from heat.
• 9 beat egg yolks and lemon juice in a small bowl until thick and pale. gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. return pan to medium heat; bring mixture to a simmer, stirring constantly. simmer 1 minute. remove from heat. add butter and orange rind; stir until butter melts. pour filling into a small bowl; let cool. cover and refrigerate at least 4 hours or until thoroughly chilled.
• 10 place 1 cake layer on a cake plate, and brush with one-third of orange syrup; top with 1/2 cup of orange filling. spoon half of chopped mango over filling. repeat procedure with next layer. top with last cake layer, and brush with remaining one-third of syrup. spread orange buttercream frosting (recipe #rz.286904) over top and sides of cake. spoon remaining filling on the top center of cake. (we let the filling run down the sides for a casual look.)
• 11 garnish:.
• 12 if desired. serve immediately, or chill before serving.