Ingredients

1 round sponge cake
2 to 3 Tbsp. rum
2 ripe mangoes
1/4 C. chopped toasted macadamia nuts
1 1/2 C. cream, lightly whipped
Garnish – Frangipani blossoms

Cooking Instructions

Scoop out the center of the cake, leaving an even, clean shell about 1 inch thick, and place on a platter. Paint the cake shell with rum. Slice the mangoes into even slices and place in a bowl with the macadamia nuts and turn through half the whipped cream. Spoon into the cake shell. Ice the outside of the cake with the remaining whipped cream and refrigerate until thoroughly chilled. Garnish with frangipani blossoms. If not available, toast some discarded sponge cake, sprinkle crumbs over the finished cake.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)