Apple Spice Layer Torte with Caramel Mousse Filling and Frosting
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting

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Ingredients of Apple Spice Layer Torte with Caramel Mousse Filling and Frosting:
  1. Provide For Apple Spice Cake
  2. Provide 2 1/2 cups all purpose flour
  3. Require 1/4 cup of cornstarch
  4. Provide 4 teaspoons of baking powder
  5. Prepare 1/2 teaspoon of salt
  6. Prepare 2 teaspoons of ground ginger
  7. Require 1 teaspoon for ground cinnamon
  8. Make ready 1/2 teaspoon allspice
  9. Prepare 1/4 teaspoon of ground nutmeg
  10. Take 1/8 teaspoon of ground cloves
  11. Give 1 cup - buttermilk
  12. Provide 3 for large eggs
  13. Provide 1 teaspoon vanilla extract
  14. Prepare 8 ounces - unsalted butter, at room temperature
  15. Need 2 cups light brown sugar
  16. Get 1 large granny smith apple, peeled, cored and grated
  17. You need of powdered sugar as needed for dusting
  18. Provide For Caramel Mousse Filling and Frosting
  19. Give 2 1/2 cups cold heavy whipping cream
  20. Need 8 ounces for cream cheese at room temperature
  21. Require 8 ounces of marscapone cheese, at room temperature
  22. Take 3/4 cup - my salted caramel sauce, located in my profile and search
  23. Give 1 teaspoon vanilla extract
  24. Provide 11/2 cup for confectioner's sugar
  25. Make ready - For Garnish
  26. Get additional salted c a Ramen sauce for drizzling the top of cake
  27. You need - as needed, decorative white sugar balls
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting how to cook:
  1. Make Apple Spice Cake
  2. Preheat oven to 350. Spray a jelly roll pan with bakers spray. Line pan with parchment paper and spray paper with bakers spray
  3. In a bowl combine flour, cornstarch,baking powder, salt and all spices
  4. Beat butter and light brown sugar until light and fluffy
  5. Add the eggs one at a time, beating in after each egg, then aiternating buttermilk with flour/spice mixture just until smooth
  6. Fold in the shredded apple
  7. Spread evenly onto prepared pan and bake 12 to 15 minutes, until a toothpick comes out just clean. Cool in pan 10 minutes then invert on powdered sugar dusted kitchen towel on a rack to cool completely. Remove parchment carefully when you invert it to cool
  8. Make Caramel Mousse Filling and Frosting
  9. Beat cream until it forms soft peaks
  10. In another bowl beat cream cheese, marscapone, caramel sauce, sugar and vanilla until smooth
  11. Add 1/3 of cream cheese mixture to crem and beat until just firm, then fold in remaining in 2 additions until uniform in color
  12. Assemble Cake
  13. Slice cake 8nto 4 even layers as shown below
  14. Place one layer on serving plate, bottom facing up
  15. Add a layer of caramel filling
  16. Top with second cake slice layer, bottom up
  17. Cover with more filling
  18. Add third cake slice layer, bottom up
  19. Cover with filling
  20. Finally add last cake slice layer and frost entire cake. Refrigerate at least 2 hours before slicing
  21. Garnish with a drizzle of salted caramel sauce and decorative sugar balls
  22. Slice and serve

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