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Tropical Lime Torte with Florida Mango Compote

Tropical Lime Torte with Florida Mango Compote

Ingredients

Torte
4 large eggs
3/4 cup plus 2 tablespoons sugar
1/2 cup fresh lime juice
1 tablespoon grated lime peel
1/2 cup dark rum
1 16-ounce frozen all-butter pound cake, thawed
2 8-ounce packages cream cheese, room temperature

Compote
1/2 cup water
1/2 cup sugar
1/2 cup fresh lime juice
1/2 teaspoon grated lime peel
4 large ripe Florida mangoes (5 to 6 pounds), peeled, pitted, diced
Lime slices

Preparation

For torte:
Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.

Line 9 1/4×51/4×23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.

Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.

For compote:
Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.

Cover; chill up to 1 day.

Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.

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