Citrus Torte
Brighten your dessert table with this stunning Citrus Torte, a zesty showstopper that perfectly balances sweetness and tang. This layered cake boasts the vibrant flavors of freshly squeezed orange and lemon juice, complemented by aromatic zest for a burst of citrusy goodness in every bite. Moist, tender cake layers are generously slathered with a rich yet light mascarpone frosting, whipped to perfection with powdered sugar, vanilla, and chilled cream. The result is a refreshing, velvety treat that feels as indulgent as it is uplifting. Ideal for spring gatherings or summer celebrations, this Citrus Torte can be garnished with fresh citrus slices and mint leaves for an elegant finish sure to impress your guests. Let this recipe transform your baking repertoire with its irresistible flavors and gorgeous presentation!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 115 grams Unsalted butter, softened
- 4 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 60 milliliters Orange juice, freshly squeezed
- 30 milliliters Lemon juice, freshly squeezed
- 250 grams Mascarpone cheese
- 100 grams Powdered sugar
- 120 milliliters Heavy cream, chilled
- 1 teaspoon Vanilla extract
- as needed Citrus slices (optional, for garnish)
- as needed Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch (20cm) round cake pans with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, combine the flour, baking powder, and salt. Sift this mixture into the wet ingredients in batches, alternating with the orange juice and lemon juice, beginning and ending with the dry ingredients.
Fold in the orange and lemon zests until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes before transferring them to cooling racks to cool completely.
In a medium bowl, beat the mascarpone cheese and powdered sugar together on low speed until smooth. Gradually add the chilled heavy cream and vanilla extract, then increase the speed to medium-high and whip until stiff peaks form.
Once the cake layers are completely cool, place one layer on a serving plate and spread a generous layer of the mascarpone frosting on top. Place the second layer on top and repeat with more frosting on top and the sides of the cake.
Optional: Garnish the torte with fresh citrus slices and mint leaves for an elegant presentation.
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 Citrus Torte!
Nutrition Facts
Calories |
4557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.0 g | 340% | |
| Saturated Fat | 164.2 g | 821% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 485.1 g | 176% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 309.9 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 643 mg | 49% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 965 mg | 21% | |
*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.
