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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.
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    10-12 servings

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 zest
  • 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 zest. 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.

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  • mblewis
    Mar 10, 2009

    No comment left

  • Julie
    Feb 3, 2007

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