MANGO TORTE

Ingredients:

14	pc	MAGNOLIA BROWN EGGS, use egg whites only
1/2	tsp	cream of tartar
1-3/4	cup	sugar
1	cup	walnuts
2	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
2	pc	mangoes, peeled then flesh sliced thinly

12	pc	MAGNOLIA BROWN EGGS, egg yolks only
3/4	cup	sugar
3/4	cup	MAGNOLIA GOLD BUTTER
1/3	cup	mango puree
1/2	cup	mango tidbits

Procedure:

Preheat oven to 275°F. Line round pans with aluminum foil. Grease and flour four 9" x 1/2" round pans. Set aside.
Put egg whites, cream of tartar and sugar in the bowl of a mixer. Beat on high speed until stiff but not dry. Fold in walnuts. Divide mixture into the prepared pans.
Bake for 1 hour.
Prepare the mango filling by beating egg yolks and sugar at medium speed until thick and lemon colored.
Transfer mixture to a double boiler then add butter. Cook over medium heat until thick. Cool. Fold in mango puree and mango tidbits.
Put mango filling in between meringue layers. Decorate top and sides with whipped cream and sliced mangoes.

Makes 8-10 servings.

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