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Ingredients of Apple Spice Layer Torte with Caramel Mousse Filling and Frosting:
- Provide For Apple Spice Cake
- Provide 2 1/2 cups all purpose flour
- Require 1/4 cup of cornstarch
- Provide 4 teaspoons of baking powder
- Prepare 1/2 teaspoon of salt
- Prepare 2 teaspoons of ground ginger
- Require 1 teaspoon for ground cinnamon
- Make ready 1/2 teaspoon allspice
- Prepare 1/4 teaspoon of ground nutmeg
- Take 1/8 teaspoon of ground cloves
- Give 1 cup - buttermilk
- Provide 3 for large eggs
- Provide 1 teaspoon vanilla extract
- Prepare 8 ounces - unsalted butter, at room temperature
- Need 2 cups light brown sugar
- Get 1 large granny smith apple, peeled, cored and grated
- You need of powdered sugar as needed for dusting
- Provide For Caramel Mousse Filling and Frosting
- Give 2 1/2 cups cold heavy whipping cream
- Need 8 ounces for cream cheese at room temperature
- Require 8 ounces of marscapone cheese, at room temperature
- Take 3/4 cup - my salted caramel sauce, located in my profile and search
- Give 1 teaspoon vanilla extract
- Provide 11/2 cup for confectioner's sugar
- Make ready - For Garnish
- Get additional salted c a Ramen sauce for drizzling the top of cake
- You need - as needed, decorative white sugar balls
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting how to cook:
- Make Apple Spice Cake
- Preheat oven to 350. Spray a jelly roll pan with bakers spray. Line pan with parchment paper and spray paper with bakers spray
- In a bowl combine flour, cornstarch,baking powder, salt and all spices
- Beat butter and light brown sugar until light and fluffy
- Add the eggs one at a time, beating in after each egg, then aiternating buttermilk with flour/spice mixture just until smooth
- Fold in the shredded apple
- 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
- Make Caramel Mousse Filling and Frosting
- Beat cream until it forms soft peaks
- In another bowl beat cream cheese, marscapone, caramel sauce, sugar and vanilla until smooth
- 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
- Assemble Cake
- Slice cake 8nto 4 even layers as shown below
- Place one layer on serving plate, bottom facing up
- Add a layer of caramel filling
- Top with second cake slice layer, bottom up
- Cover with more filling
- Add third cake slice layer, bottom up
- Cover with filling
- Finally add last cake slice layer and frost entire cake. Refrigerate at least 2 hours before slicing
- Garnish with a drizzle of salted caramel sauce and decorative sugar balls
- Slice and serve
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