Monday, August 15, 2011
Orange Dream Torte
1 sm pkg 9 oz of yellow cake mix (I have trouble finding this size so you can use 1 2/3 cup
1/2 cup sour cream
1/2 cup melted orange sherbet
4 oz cream cheese softened
1/2 cup powered sugar
2 tbsp melted orange sherbet
8 oz whipped topping
1 can mandarin orange segments
Preheat oven to 350. Spray tort pan with baking spray. Place an 8in circle of parchment paper over center of pan (I don't this and it turns out just fine). In a bowl combine cake mix, sour cream, sherbet and egg. I add orange marmalade one time and it really made a difference. Whisk until smooth. Pour batter into prepared pan, spreading to edges. This batter is think and you will have to spread it. Bake 12-15 min or until center feels firm to touch. Remove from oven let stand for 10 min. Invert cake, remove parchment and cool completely. I normally make my cake the day before, and the filling the next day.
Zest orange to measure 1 tbsp. Combine cream cheese, powdered sugar, sherbet and zest. I also juice the orange a little, drain some of the can of mandarin oranges into it, and some orange marmalade also; whisk until smooth. Reserve 3/4 cup of whipped topping for garnish. Food remaining whipped topping into cream cheese mixture.
Spread filling into well of cake Refrigerate 1 hour or until read to serve. Granish with reserved whipped topping and mandarin orange segments just before serving. I like to brush my cake well before adding in the cream. Take some orange juice from the orange or the can of mandarin oranges, mix it with some melted orange sherbet and using a pastry brush, brush it all over the well.
The Pampered Chef: Simply Sweet 56 Irresistible Desserts pg. 93