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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: