1Preheat the oven to 220 Celsius.
2Line two cake pans with parchment paper and spritz with cooking spray.
3Beat the egg whites until soft peaks are formed, add the sugar, and continue to beat until white and stiff.
4Mix the almonds, confectioners sugar, and eggs together on low speed until the volume is doubled, approximately 3 minutes. Add the flour and mix on low speed to incorporate.
5Gently fold in the egg whites. Fold in the butter.
6Divide the batter between the two cake pans and bake 5-7 minutes, until an inserted toothpick comes out clean. Bake time will vary depending on the size of the pan chosen.
7Use a knife to remove the edges of the cake from the pan and turn out onto a piece of parchment paper. Removed the parchment paper from the pans and place over each cake while cooling.
8Make the compote by combining the water, sugar, and ginger in a saucepan. Let come to a simmer, remove from heat, and let cool.
9For the frosting, place the egg whites and sugar in the top of a double boiler, with water underneath. Stir until the sugar dissolves.
10Beat until the whites form peaks and cool completely. Add the butter, spoonful by spoonful, stirring completely after each to incorporate.
11Add the lime juice and the vanilla little by little.
12Make the mousse by heating the mango puree and the sugar together until the sugar dissolves.
13Place the gelatin in 1/4 cup of the water and microwave for 30 seconds, until melted. Add the mango puree and stir to incorporate. Let cool to room temperature.
14Beat the whipped cream until it forms beaks. Fold in the mango mixture little by little until firm.
15For the honey glaze, combine the honey, sugar, and butter in a saucepan until it comes to a boil. Remove from heat and set aside.
16Cut the cakes to form 3 equally sized layers. Place one layer on parchment paper and drizzle with compte. Spread with frosting and place fresh mango chunks on top. Top with another section of the cake and drizzle with compote. Spread with frosting and top with fresh mango. Top with the third layer of cake and drizzle with compote.
17Refrigerate for at least one hour. Spread with the mousse. Refrigerate for approximately one hour. Layer with glaze and refrigerate until firm.
18Decorate with fresh mango slices and serve.