Pampered Chef Orange Dream Torte Recipes

CHOCOLATE-RASPBERRY DREAM TORTE

Steps:

• Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

PAMPERED CHEF ORANGE DREAM TORTE

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.

PAMPERED CHEF AMERICAN DREAM TORTE

Steps:

• Preheat oven to 400.
• Line 10 x 15 jelly roll pan with parchment paper.
• Prepare cake mix according to directions; pour into pan spreading evenly.
• Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
• Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
• Invert cake onto cutting board or other flat surface. Remove paper.
• Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
• Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
• In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
• Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
• Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
• Top with second cake layer and repeat filling steps.
• For third layer, pipe a decorative star border around the edges.
• Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
• Arrange raspberries down center opening and blueberries down remaining openings.