Best Raspberry Orange Torte Recipes

RASPBERRY ORANGE TORTE

Raspberry Orange Torte image

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.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts :

ORANGE RASPBERRY TORTE

Orange Raspberry Torte image

Orange and raspberry layered torte made with Gold Medal® all-purpose flour makes delightful homemade dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 12

Number Of Ingredients 11

Ingredients

3 eggs
3/4 cup sugar
1 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup hot water
5 tablespoons orange marmalade
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
3/4 cup red raspberry preserves
Raspberries, if desired
Orange peel curls, if desired

Steps:

Heat oven to 350°. Grease and flour loaf pan, 9x5x3 inches. Beat eggs in large bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar. Beat in flour, baking powder and salt on low speed. Gradually beat in water. Stir in 3 tablespoons of the orange marmalade. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Mix remaining 2 tablespoons marmalade and 2 cups of the whipped topping. Cut loaf horizontally to make 3 equal layers. Spread 1/4 cup of the raspberry preserves over each layer; spread each of the bottom 2 layers with 1 cup of the whipped topping-marmalade mixture. Stack layers. Spread remaining whipped topping on top of torte. Top with raspberries and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg