Directions:
- 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 peel. 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. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.09 Kcal (1805 kJ) | ||
| Calories from fat | 194.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 62.14mg | 21% | |
| Sodium | 385.67mg | 16% | |
| Potassium | 97.46mg | 2% | |
| Total Carbs | 57.1g | 19% | |
| Sugars | 32.68g | 131% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 161.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 310.78 Kcal (1301 kJ) | ||
| Calories from fat | 140.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 33% | |
|---|---|---|---|
| Cholesterol | 44.79mg | 21% | |
| Sodium | 278.03mg | 16% | |
| Potassium | 70.26mg | 2% | |
| Total Carbs | 41.16g | 19% | |
| Sugars | 23.56g | 131% | |
| Dietary Fiber | 1.71g | 9% | |
| Protein | 3.22g | 9% | |
| Vitamin C | 6.3mg | 15% | |
| Iron | 1mg | 7% | |
| Calcium | 116.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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