--------------------------------MANGO MOUSSE-------------------------------2 Envelopes unflavored 1 c Sifted confectioners' sugar, -powdered gelatin -divided 1/2 c Water 2 ts Vanilla extract 4 5 large ripe mangos (about 1 2 c Heavy (whipping) cream -pound each) 1/4 c Sour cream ----------------------------------ASSEMBLY---------------------------------3 tb Seedless raspberry jam Mango slices, for garnish 2 c Toasted sliced almonds Fresh raspberries, for 1/2 c Heavy (whipping) cream -garnish 2 ts Granulated sugar Position a rack in the center of the oven and preheat to 350 degrees F. Spread the almonds in a single layer on a baking sheet and roast for 8 to 12 minutes, stirring two or three times, until the color of the nuts turns from white to tan. Transfer the almonds to another baking sheet to stop the cooking process. Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch springform cake pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at high speed, beat the egg yolks and 2 tablespoons of the granulated sugar for 4 to 6 minutes, until the batter is pale yellow and forms a thick ribbon. Beat in the vanilla. In a grease-free large bowl, using a handheld electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 2 tablespoons of sugar and continue beating the whites until they form stiff, shiny peaks. Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and eg Make the mango mousse: Put the water in a small heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use. Peel the mangos and cut the fruit away from the pit. Cut the fruit into large chunks. Combine half of the mango chunks with 1/2 cup of the sugar in the bowl of a food processor fitted with the metal chopping blade. Process the mangos for 40 to 60 seconds, until pureed. Transfer the pureed mangos to a large saucepan. Repeat with the remaining mangos and 1/2 cup of sugar. Cook the mango mixture over medium-low heat, stirring constantly until warm. Remove the saucepan from the heat. Add the gelatin mixture and vanilla and whisk until blended. Transfer the mango mixture to a large bowl and cool to room temperature. In a chilled large bowl, using a handheld electric mix continued in part 2 ----