Almond Cake with Mango Mousse

Grease the bottom and sides of the springform pan.

For the cake, beat the eggs with the sugar until light and creamy. Beat in the flour and almonds and pour into the pan. Bake in preheated oven (200°C; approximately 400°F) for 12-15 minutes, until a toothpick inserted in middle comes out clean. Let cool slightly, then run a sharp knife around edge of cake to loosen and remove from pan. Let cool completely on a wire rack. 

For the mousse, soak the gelatin in cold water.

Peel the mangos, slice the flesh from the pit and puree with the orange zest. Squeeze out the gelatin and dissolve it in the orange juice in a small saucepan over low heat. Stir in the cream cheese, sugar and mango puree, then fold in the whipped cream. Refrigerate the mousse for about 1 hour, until beginning to set.

Split the cake horizontally. Place the lower layer into the cake-pan ring and spread half the mousse on top. Replace top;cake layer and spread the surface with the remaining mousse. Refrigerate for at least 3 hours.