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Raspberry Orange Torte

 Raspberry Orange Torte
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.
10-12 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Raspberry Orange Torte (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.