Raspberry Orange Torte Recipe



Banana Nut Layer Cake

"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California. View this recipe »


 

Using Frozen Berries

Thawed frozen berries will always be softer and juicier than fresh berries. Defrost the sealed bag of frozen... Read more »


Cake Beating

When trying a new cake recipe and it doesn't specify "beat well" or "beat just until blended," which is the best... Read more »

Raspberry Orange Torte

Simple & Delicious - try a FREE ISSUE today!

Guests are sure to be dazzled by this super-moist dessert from our Test Kitchen that’s ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste.

SERVINGS: 10-12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 30 min. + cooling

Ingredients:

  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 cups heavy whipping cream
  • 1 carton (8 ounces) Mascarpone cheese
  • 3/4 cup sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange peel
  • 2 cups fresh raspberries

Directions:

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool on a wire rack for 1 hour.
    Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small mixing bowl, beat cream until stiff peaks form. In a large mixing bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel. Fold in whipped cream.
    Split each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving. Yield: 10-12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.