Raspberry Orange Torte Recipes

RASPBERRY ORANGE TORTE

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.

ORANGE RASPBERRY TORTE

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.

RASPBERRY ORANGE TRIFLE

Steps:

• Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
• Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

ALMOND RASPBERRY TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans., Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely., Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice., Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.

RASPBERRY ORANGE TRIFLE

Steps:

• Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in the bottom of a 2 1/2- to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE

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 CHOCOLATE TORTE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
• Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
• Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
• Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
• For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

RASPBERRY-TOPPED ORANGE CUSTARD TARTLETS

Steps:

• Preheat oven to 350°F. Spray 12 tartlet pans with 3-inch-diameter tops, 1 1/4-inch bottoms and 1 1/4-inch high sides (1/4 cup capacity) with vegetable oil spray. Press scant 1 1/2 tablespoons dough evenly onto bottom and up sides of each pan. Arrange pans on large baking sheet. Bake until crusts are golden brown, piercing with fork if crusts bubble, about 12 minutes. Transfer pans to rack and cool crust.
• Bring milk to simmer in heavy medium saucepan. Whisk yolks, sugar, orange juice, cornstarch and peel in large bowl to blend. Gradually whisk in hot milk. Return mixture to same pan. Whisk over medium heat until mixture thickens and boils 1 minute. Pour pastry cream into small bowl. Press plastic wrap directly onto surface of pastry cream. Cover and refrigerate until cold. about 4 hours. (Crust and pastry cream can be made 1 day ahead. Remove crusts from tartlet pans. Store crusts in airtight containers. Keep pastry cream chilled.)
• Spoon about 1 generous tablespoon pastry cream into each crust. Arrange raspberries decoratively atop pastry cream. Refrigerate tartlets until well chilled, about 1 hour. Lightly sift powdered sugar over tartlets and serve.
• Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
• Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.

RASPBERRY TORTE

Steps:

• In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
• Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
• In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
• Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.

RASPBERRY ORANGE SAUCE

Steps:

• Combine raspberries, orange juice and sugar in saucepan.
• Bring to boil, stirring constantly.
• Dissolve constarach in water.
• Add to pan and cook stirring for 2 minutes.
• Chill sauce until cold, about 15 minutes.