Best Orange Dream Torte Recipes

ORANGE DREAM TORTE

Orange Dream Torte image

Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (3 ounces) orange gelatin
2/3 cup boiling water
1/2 cup cold water
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 cup milk
1/4 cup graham cracker crumbs
1 package (3 ounces) ladyfingers, split
1 can (11 ounces) mandarin oranges, drained

Steps:

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.

Nutrition Facts : Calories 193 calories, Fat 9g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 4g protein.

PAMPERED CHEF ORANGE DREAM TORTE

Pampered Chef Orange Dream Torte image

This is one of my favourite Pampered Chef recipes!!!

Provided by Kearney O'Keefe

Categories Fruit Desserts

Time 45m

Number Of Ingredients 11

Ingredients

CAKE
1 box 9 oz yellow cake mix
1 large egg
1/2 c sour cream
1/2 c melted orange sherbert
FILLING AND TOPPING
1 large orange
4 oz cream cheese, softened
2 Tbsp melted orange sherbert
8 oz whipped topping, thawed, divided
11 oz mandarin oranges in juice, drained

Steps:

1. Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. In Classic Batter Bowl, combine cake mix, sour cream, sherbet and egg; whisk 1 minute or until smooth. Pour batter into prepared pan, spreading to edges. Bake 12-15 minutes or until center feels firm to the touch. Remove pan from oven to Stackable Cooling Rack; let stand 10 minutes. Invert cake onto Cake Pedestal; remove parchment and cool completely.
2. Meanwhile, zest orange using Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Combine cream cheese, powdered sugar, sherbet and zest in Stainless (2-qt./2-L) Mixing Bowl; whisk until smooth. Reserve 3/4 cup (175 mL) of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
3. Spread filling into well of cake. Refrigerate 1 hour or until ready to serve. Garnish with reserved whipped topping and mandarin orange segments just before serving.