Bake-Off® Contest 45, 2012
Reading, Pennsylvania

Orange Cream-Macadamia Torte

Create a citrus twist for a crowd-sized dessert. Start with an easy sugar cookie crust and add a creamy filling.

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  • prep time 40 min
  • total time 2 hr 50 min
  • ingredients 13
  • servings 16
 

Ingredients

Torte

1
roll Pillsbury™ refrigerated sugar cookie dough
1
package (8 oz) cream cheese, softened
1
teaspoon pure vanilla extract
1 1/4
cups flaked coconut, toasted*
1 1/4
cups chopped macadamia nuts, toasted**
3
tablespoons grated orange peel
2
tablespoons grated lemon peel
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/4
cup freshly squeezed orange juice
2
tablespoons butter

Icing

1
cup white baking chips
1
tablespoon Crisco® All-Vegetable Shortening

Garnish, if desired

1
large orange, cut into 16 thin slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
  • 2 Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
  • 3 Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
  • 4 In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
  • 2 Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
  • 3 Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
  • 4 In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.

EXPERT TIPS

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Expert Tips

* To toast coconut, spread in shallow pan. Bake at 350°F 8 to 10 minutes, stirring occasionally, or until golden brown. Remove from pan.

** Chop larger macadamia nuts. To toast nuts, spread in shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, or until light brown. Remove from pan.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
13g,
13%
Trans Fat
2g
2%
),
Cholesterol
30mg
30%;
Sodium
250mg
250%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
37g
37%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
10%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.