RASPBERRY ORANGE TORTE

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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

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 :

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