Sat 20 Oct 2007
Ingredients:
-1 package (18 1/4 ounces) white cake mix
-1 package (10 ounces) frozen sweetened raspberries, thawed
-2 cups heavy whipping cream
-1 carton (8 ounces) Mascarpone cheese
-3/4 cup sugar
-2 tablespoons orange juice
-1/2 teaspoon grated orange peel
-2 cups fresh raspberries
1. Prepare and bake cake according to package directions, using two greased round baking pans
2. Cool on a wire rack for 1 hour
3. Press sweetened raspberries through a sieve; discard seeds
4. Set raspberry puree aside
5. In a small mixing bowl, beat cream until stiff peaks form
6. In a large mixing bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel
7. Fold in whipped cream
8. Split each cake into two horizontal layers
9. Place bottom layer on a serving plate
10. Brush with about 1/4 cup raspberry puree
11. Spread with a bout 1 cup cream mixture; top with 1/2 cup fresh raspberries
12. Repeat layers three times
13. Refrigerate until serving
