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.
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.
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.
ORANGE DREAM TORTE
The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.
Provided by looneytunesfan
Categories Tarts
Time 20m
Yield 12 serving(s)
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 mixing bowl, beat the cream cheese and sugar until smooth; gradually beat in the 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 280.7, Fat 17.3, SaturatedFat 12.8, Cholesterol 47.6, Sodium 123, Carbohydrate 29.2, Fiber 0.6, Sugar 24.2, Protein 3.7
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
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- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
- Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
- In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.
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