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Ingredients Apple Spice Layer Torte with Caramel Mousse Filling and Frosting:
- Need of For Apple Spice Cake
- Take 2 1/2 cups for all purpose flour
- Take 1/4 cup of cornstarch
- Get 4 teaspoons - baking powder
- Prepare 1/2 teaspoon for salt
- Prepare 2 teaspoons for ground ginger
- Get 1 teaspoon of ground cinnamon
- Give 1/2 teaspoon for allspice
- Require 1/4 teaspoon for ground nutmeg
- Get 1/8 teaspoon - ground cloves
- Take 1 cup - buttermilk
- Need 3 large eggs
- You need 1 teaspoon of vanilla extract
- Make ready 8 ounces - unsalted butter, at room temperature
- Give 2 cups of light brown sugar
- Need 1 large granny smith apple, peeled, cored and grated
- Give for powdered sugar as needed for dusting
- Get - For Caramel Mousse Filling and Frosting
- Provide 2 1/2 cups for cold heavy whipping cream
- Take 8 ounces of cream cheese at room temperature
- Give 8 ounces marscapone cheese, at room temperature
- Require 3/4 cup my salted caramel sauce, located in my profile and search
- Take 1 teaspoon for vanilla extract
- Take 11/2 cup - confectioner's sugar
- Require For Garnish
- Make ready of additional salted c a Ramen sauce for drizzling the top of cake
- Require as needed, decorative white sugar balls
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting process:
- 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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