Mango Almond Cake Recipes

Steps:

• For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Steps:

• 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" spring form 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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
• In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
• Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
• Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.

Steps:

• Puree mangoes till smooth and you have about 2 cups of puree.
• Place almonds, sugar and baking powder into food processor.
• Combine well then pour in puree, blend well.
• Add eggs one at a time.
• Pour batter into greased 20 cm cake tin.
• Bake 180 C for 1 hour.
• Cool in tin for 10 minutes.