Whipped Caramel Cream Torte
Whipped Caramel Cream Torte

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Alright, don’t linger, let’s task this whipped caramel cream torte menu with 18 elements which are definitely easy to receive, and we have to process them at the very least through 22 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Whipped Caramel Cream Torte:
  1. Prepare for FOR CRUST:
  2. You need 2 cups biscoff cookies, crushed
  3. You need 6 tablespoons of butter melted
  4. Prepare - FOR CARAMEL FILLING
  5. Make ready 3/4 cup of my salted caramel sauce, located in my profile and search
  6. Give 8 ounces - mascarpone cheese, at room temperature
  7. Provide 2 cups heavy whping cream, cold
  8. Require 1/2 cup for confectioner's sugar
  9. Require 1 teaspoon vanilla extract
  10. Make ready of FOR TOPPING:
  11. Require 1 1/2 tablespoons cold water
  12. Require 1/2 teaspoon - unflavored gelatin
  13. Prepare 1 cup heavy whipping cream, cold
  14. Need 3 tablespoons - confectioner's sugar
  15. You need 1 teaspoon for vanilla extract
  16. Prepare for GARNISH
  17. Take 1/4 cup for my salted caramel sauce
  18. Make ready 4 ounces - good quality milk chocolate, chopped
Whipped Caramel Cream Torte process:
  1. Make crust
  2. Spray a 9 inch springform pan with bakers spray
  3. Combine biscoff cookie crumbs and melted butter in a bowl
  5. Press into a 9 inch springform pan and freeze while preparing filling
  6. Make filling
  7. In a large bowl beat cream until it holds its shape
  8. Beat in another bowl marscapone, caramel sauce, confectioner's sugar and vanilla until smooth
  9. Fold whipped cream into marscapone / caramel mixture until uniform in color
  10. Spread into prepared crust, refrigerate while preparing topping
  11. Make whipped cream topping
  12. Add cold water to small heat proof bowl and sprinkle with gelatin, let stand 5 minutes to soften
  13. 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
  14. Beat cream until it forms soft peaks, then beat in sugar, liquid gelatin and vanilla until it holds its shape
  15. Top caramel filling with whipped cream, refrigerate at least 6 hours before releasing sides of springform pan
  16. Release sides of springform pan
  17. Garnish torte
  18. Heat the caramel just until pourable and drizzle over torte
  19. Melt milk chocolate in microwave until melted and drizzle on torte. Refrigerate about 15 minutesto set caramel and chocolate

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