White Chocolate Almond Cake with Fruit

WHITE CHOCOLATE ALMOND CAKE

6 oz white baking chocolate, chopped 10 tbs unsalted butter, softened 6 tbs sugar 6 large eggs, whites and yolks separated 1 1/2 cups slivered almonds, without skin, finely ground (don't overprocess or they will turn to paste) 1 tsp almond extract 2 mangos 6 oz raspberries Juice of 1 lime

Heat oven to 350 degrees.* Grease bottom of 9 inch springform pan, line with wax paper. Melt chocolate in microwave, (white chocolate wont melt into smoothness like dark chocolate does) dont over melt, set aside.

Beat butter in a bowl until creamy. Beat in 3 tbs sugar, then the egg yolks, beat well. Scrape in cooled chocolate, beat until blended. Add almonds and extract, beat until combined.

Beat egg whites until peaks begin to form. Add remaining sugar, beating until whites are glossy and firm. Add a big dollop to cake batter and stir well, then fold in remaining whites. Pour into pan. Bake 50 min. or until done. Cool in pan 20 min. Invert cake, remove paper.

SHORTLY BEFORE SERVING---Peel and coarsely chop mangoes, wringing out mango skins over the fruit. Add raspberries and juice of half a lime. Toss to mix, serve alongside the cake. MAKES 12 SERVINGS.*

Contributed by:

 * Catsrecipes Y-Group