Raspberry Orange Torte Recipe

Raspberry Orange Torte Recipe photo by Taste of Home

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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.

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Raspberry Orange Torte Recipe

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

Yield: 10-12 Servings

25 30 55

Ingredients

1 package white cake mix (regular size)
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 and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel. Fold in whipped cream.
Cut 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.

Originally published as Raspberry Orange Torte in Simple & Delicious July/August 2006, p57