Orange-Pumpkin Torte With Cranberry Jelly And Ricotta-Mascarpone Whipped Cream

• For the Cake
• 2 cups roasted pumpkin or any other kind of squash, preferably, or 15 oz. of canned pumpkin
• 4 eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 navel orange, zested, and the zest divided into thirds, and juiced, with the juice set aside
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon grated fresh ginger
• 3 cups all-purpose flour
• 1 cup finely chopped walnuts (optional)
• 1/4 cup very finely chopped candied or crystallized ginger (optional)
• For the Fillings
• 1 cup sugar
• Orange juice, plus enough water to equal one cup
• Orange zest
• 1 12-ounce bag fresh cranberries, rinsed
• 1 cup heavy cream
• 1 pound whole milk ricotta cheese
• 8 ounces mascarpone cheese
• 1/2 cup granulated sugar
• 1/4 cup finely chopped candied or crystallized ginger (optional)
• 1/4 cup coarsely chopped walnuts (optional)

1. Mash, then drain the roasted pumpkin or squash for 1/2 hour in a sieve lined with a paper coffee filter. Preheat oven to 350 degrees. Grease a 10"x"15" baking sheet.
2. In a large mixing bowl stir together (by hand) pumpkin, eggs, oil and both sugars until blended. Add one-third of the orange zest and the remaining ingredients; stir until well-blended, but be careful not to over-mix.
3. Spread batter into prepared pan and bake on middle oven rack for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
4. Combine orange juice/water mixture, a third of the orange zest, the 1 cup sugar and cranberries in a medium saucepan. Bring to boil, then reduce heat and boil gently for 10 minutes, stirring occasionally. Let cool to room temperature.
5. In a large bowl combine the ricotta, mascarpone, the 1/2 cup sugar, and remaining orange zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
6. In a medium bowl, beat the cream until soft peaks form. Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate.
7. To assemble torte, cut cake into four equal-sized rectangles. Place one rectangle onto a serving platter and spread with one-fourth of the whipped filling and drizzle with 1/4 cup cranberry-orange sauce; repeat with remaining layers, filling and sauce (refrigerate extra sauce for another use). Garnish torte with crystallized ginger and walnuts, if desired. Refrigerate until serving, and refrigerate any leftovers.

pumpkin, eggs, vegetable oil, sugar, brown sugar, orange, salt, baking soda, baking powder, cinnamon, ginger, allpurpose, walnuts, candied, sugar, orange juice, orange zest, fresh cranberries, heavy cream, milk ricotta cheese, mascarpone cheese, granulated sugar, candied, walnuts

Taken from food52.com/recipes/7613-orange-pumpkin-torte-with-cranberry-jelly-and-ricotta-mascarpone-whipped-cream (may not work)