Raspberry Orange Torte Recipe

5 2
Raspberry Orange Torte Recipe
Raspberry Orange Torte Recipe photo by Taste of Home
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Raspberry Orange Torte Recipe

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5 2
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

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

  • 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
  1. 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.
  2. 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.
  3. 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

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