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