Raspberry Orange Torte

Name: Raspberry Orange Torte
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 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

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.

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.

Originally published as Raspberry Orange Cake in Simple & Delicious July/August 2006