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