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The ingredients needed to make Whipped Caramel Cream Torte:
- Provide FOR CRUST:
- Prepare 2 cups biscoff cookies, crushed
- Use 6 tablespoons butter melted
- Provide FOR CARAMEL FILLING
- Prepare 3/4 cup my salted caramel sauce, located in my profile and search
- Prepare 8 ounces mascarpone cheese, at room temperature
- Provide 2 cups heavy whping cream, cold
- Provide 1/2 cup confectioner's sugar
- Use 1 teaspoon vanilla extract
- Take FOR TOPPING:
- Get 1 1/2 tablespoons cold water
- Prepare 1/2 teaspoon unflavored gelatin
- You need 1 cup heavy whipping cream, cold
- Use 3 tablespoons confectioner's sugar
- Use 1 teaspoon vanilla extract
- Prepare GARNISH
- Take 1/4 cup my salted caramel sauce
- Get 4 ounces good quality milk chocolate, chopped
Steps to make Whipped Caramel Cream Torte:
- Make crust
- Spray a 9 inch springform pan with bakers spray
- Combine biscoff cookie crumbs and melted butter in a bowl
- Press into a 9 inch springform pan and freeze while preparing filling
- Make filling
- In a large bowl beat cream until it holds its shape
- Beat in another bowl marscapone, caramel sauce, confectioner's sugar and vanilla until smooth
- Fold whipped cream into marscapone / caramel mixture until uniform in color
- Spread into prepared crust, refrigerate while preparing topping
- Make whipped cream topping
- Add cold water to small heat proof bowl and sprinkle with gelatin, let stand 5 minutes to soften
- Bring a small skillet of water to a simmer and add bowl with gelatin, stir until dissolved and clear. Turn off heat and let it sit in warm water while beating cream
- Beat cream until it forms soft peaks, then beat in sugar, liquid gelatin and vanilla until it holds its shape
- Top caramel filling with whipped cream, refrigerate at least 6 hours before releasing sides of springform pan
- Release sides of springform pan
- Garnish torte
- Heat the caramel just until pourable and drizzle over torte
- Melt milk chocolate in microwave until melted and drizzle on torte. Refrigerate about 15 minutesto set caramel and chocolate
Go beyond a traditional chocolate ganache by substituting sea salt caramel in this torte recipe. Beautify the dish by sifting cocoa powder over top. Serve this tasty torte with a drizzle of cream, scoop of ice cream or with a dollop more of caramel. Large pinch of salt flakes, eg, Maldon. Return the pan to the heat and simmer, stirring until the caramel is almost completely melted.
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