ORANGE CREAM CAKE I
Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes
Time 4h30m
Yield 18
Number Of Ingredients 6
Steps:
- Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
- In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
- Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g
ORANGE DREAM TORTE
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
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.
CREAMY ORANGE CAKE
Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
- In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 26 g, Cholesterol 1.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 216.2 mg, Sugar 17.9 g
ORANGE TORTE
Make and share this Orange Torte recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- For orange curd: Mix juices with cornstarch in saucepan until dissolved.
- Whisk in butter, sugar, eggs and yolk until smooth.
- Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
- DO NOT LET BOIL.
- Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
- For cake: Position rack in center of oven and preheat to 350F.
- Line bottom of 2, 9 inch round cake pans with parchment.
- Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
- Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
- Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
- Resift flours together.
- Gently fold ¼ of meringue mixture into yolks.
- Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
- Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
- Drizzle butter over and gently fold in using 3-4 strokes.
- Pour into pans.
- Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
- Cool.
- To assemble: Loosen cakes from pans and peel off paper.
- Turn right side up.
- Using long, serrated knife, halve cakes horizontally to make 4 layers.
- Arrange 1 layer, cut side up, on platter.
- Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
- Repeat 2 more times.
- Top with last layer, flat side up.
- Press gently to align.
- Wrap cake in plastic wrap and refrigerate overnight.
- Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
- Reserve 2/3s cup cream.
- Spread remaining cream smoothly over top and sides of cake.
- Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
- Garnish with candied orange peel, if you wish and serve at room temperature.
BLITZ TORTE
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
- Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
- Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
- Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
- Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
- Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.
ORANGE CREAM TORTE
A creamy blend of orange juice and frozen yogurt thickened with unflavored gelatine is chilled in a pan lined with ladyfingers for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Combine gelatine and sugar in medium saucepan. Gradually add water, stirring until well blended. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended. Refrigerate until mixture mounds slightly, stirring occasionally. Set aside.
- Cut ladyfingers in half crosswise. Stand 23 halves, cut-ends down, around side of 9-inch springform pan. Line bottom of pan with remaining ladyfinger halves. Spoon thickened gelatine mixture into prepared pan. Refrigerate 3 hours or until gelatine mixture is firm. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate. Refrigerate until ready to use.
- Loosen and remove rim of pan. Arrange oranges on top of torte. Cut into 8 wedges to serve. Store leftover torte in refrigerator.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PORTUGUESE ORANGE TORTE
This is a wonderful dessert that is basically an egg crepe rolled up, jellyroll style. Bake time includes cooling time of 3 hours. I have made an orange curd filling to put in this, but it tastes wonderful, just as it is, topped with whipped cream. It works well as a breakfast treat, too.
Provided by Dragonfly AZ
Categories Dessert
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
- With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
- Stir in orange juice, rind and cinnamon.
- Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
- While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
- When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
- Let stand, covered by the towel for about 3 hours, or until slicing and serving.
Nutrition Facts : Calories 214.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.5, Carbohydrate 46, Fiber 1.2, Sugar 41.8, Protein 3.5
FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE
Categories Liqueur Dairy Egg Dessert Bake Freeze/Chill Orange Pistachio Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
- Make mousse:
- Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
- Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
- Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.
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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 8
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 ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM
This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
- Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
- Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
- Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
- Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
- Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Orange sauce makes about 1 1/4 cups.
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