California Torte
Bright, fresh, and effortlessly elegant, the California Torte is a stunning layer cake that brings together sunny flavors and vibrant fruits for the perfect dessert centerpiece. Featuring moist, tender cake layers made from scratch with vanilla-scented batter, this recipe is elevated by a luscious mascarpone frosting that balances richness and lightness. Each layer is adorned with an array of colorful fruits—juicy strawberries, sweet peaches, tangy kiwi, and plump blueberries—creating a symphony of textures and flavors in every bite. With its show-stopping appearance and refreshing taste, this torte is ideal for summer gatherings, celebrations, or simply indulging your sweet tooth. Serve it chilled for the ultimate treat that captures the essence of California sunshine.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Whole milk
- 1 cup Mascarpone cheese
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 cup Strawberries, sliced
- 0.5 cup Blueberries
- 2 pieces Kiwi, peeled and sliced
- 1 cup Peaches, thinly sliced
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the mascarpone frosting. In a large bowl, whisk the mascarpone cheese, heavy cream, and powdered sugar together until smooth and thick. Be careful not to overwhip, or the mixture may curdle.
Once the cakes are completely cool, level the tops if necessary using a serrated knife.
Place one cake layer on a serving plate. Spread an even layer of mascarpone frosting on top, then layer with a portion of the sliced strawberries, blueberries, kiwi, and peaches.
Place the second cake layer on top and repeat with the frosting and fruit. Decorate the top with additional fruit in a visually appealing arrangement.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and serve chilled. Enjoy your California Torte!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 40.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
