Chocolate Cheesecake Torte
|Two layer size german chocolate cake mix||16 1⁄2 Ounce (1 Package)|
|Canned mandarin orange sections||11 Ounce (1 Can)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Lemon peel||1⁄2 Teaspoon, finely shredded|
|Lemon juice||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Prepare cake batter according to package directions.
Pour into two greased and floured 9x1 1/2-inch round layer pans.
Bake in 350° oven for 25 to 30 minutes.
Cool 10 minutes.
Remove from pans; cool thoroughly.
Drain oranges, reserving 1/4 cup syrup.
Dice sections; set aside.
Soften gelatin in reserved syrup; dissolve over hot water.
Beat together cream cheese and sugar.
Beat in egg yolks, lemon peel, and juice.
Stir in cooled gelatin.
Beat egg whites till stiff; whip cream.
Fold egg whites and cream into gelatin mixture with oranges.
Turn into 8x1 1/2-inch round layer pan.
Chill till set.
Unmold onto bottom cake layer.
Cover with second cake layer.
Sift powdered sugar over top.
Garnish with chocolate curls and additional mandarin oranges, if desired.