Recipe for cooking orange mango triple sec layer cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Orange Mango Triple Sec Layer Cake

Posted by LladyRusty at recipegoldmine.com 6:41:53am 5/26/03

Source: Coastal Living Magazine, May-June 2003

1 c. butter, softened
1 3/4 c. sugar, divided
1 tsp. orange extract or flavoring
1 tsp. orange rind
3 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
8 lrg. egg whites

2 mangos, peeled, seeded, and chopped
Orange Syrup, recipe follows
Orange Filling, recipe follows
Orange Buttercream Frosting, recipe follows
Garnishes: mango slices, raspberries

Orange Syrup
3 Tbsp. orange juice
3 Tbsp. sugar
3 Tbsp. Triple Sec

Orange Filling
3/4 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
1 1/4 c. fresh orange juice
2 egg yolks
1/4 c. fresh lemon juice
1/4 c. butter
2 tsp. grated orange rind

Orange Buttercream Frosting
1 (16 ounce) pkg. powdered sugar
1/2 c. butter, softened
1 1/2 tsp. grated orange rind
6 to 8 Tbsp. heavy whipping cream

Grease 3 (9-in.) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside.

Beat butter at med. speed with an electric mixer until creamy; gradually add 1 1/2 c. sugar, beating well. Stir in orange extract or flavoring and rind.

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.

Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 c. sugar, 1 Tbsp. at a time, beating 2 to 4 mins. or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter.

Divide batter evenly among greased pans. Bake at 350 degrees F for 20 to 25 mins. or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 mins.; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 c. 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 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.) Garnish, if desired. Serve immediately, or chill before serving.

Orange Syrup: Combine orange juice and sugar in a sm. saucepan. Bring mixture to a boil over med.-high heat, stirring constantly; boil 1 min.. Remove from heat; stir in Triple Sec; let cool.

Makes approximately 1/3 c..

Orange Filling: Combine first 3 ingredients in a med. saucepan; stir in orange juice until smooth. Bring mixture to a boil over med. heat, stirring constantly; boil 1 min.. Remove from heat.

Beat egg yolks and lemon juice in a sm. 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 med. heat; bring mixture to a simmer, stirring constantly. Simmer 1 min.. Remove from heat.

Add butter and orange rind; stir until butter melts. Pour filling into a sm. bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.

Makes approximately 2 1/4 c..

Orange Buttercream Frosting: Combine first 3 ingredients and 6 Tbsp. whipping cream in a lrg. bowl. Beat at med.-low speed with an electric mixer until creamy. Beat at med.-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency.

Makes approximately 3 c..