How to Make Perfect Whipped Caramel Cream Torte

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The ingredients needed to make Whipped Caramel Cream Torte:

1. Get FOR CRUST:
2. Take 2 cups biscoff cookies, crushed
3. Prepare 6 tablespoons butter melted
4. Make ready FOR CARAMEL FILLING
5. Prepare 3/4 cup my salted caramel sauce, located in my profile and search
6. Get 8 ounces mascarpone cheese, at room temperature
7. Prepare 2 cups heavy whping cream, cold
8. Prepare 1/2 cup confectioner's sugar
9. Make ready 1 teaspoon vanilla extract
10. Prepare FOR TOPPING:
11. Prepare 1 1/2 tablespoons cold water
12. Take 1/2 teaspoon unflavored gelatin
13. Get 1 cup heavy whipping cream, cold
14. Get 3 tablespoons confectioner's sugar
15. Take 1 teaspoon vanilla extract
16. Make ready GARNISH
17. Prepare 1/4 cup my salted caramel sauce
18. Take 4 ounces good quality milk chocolate, chopped

Sprinkle with half of the crunch topping. Drizzle with half of the caramel. three layers of vanilla sponge filled with fresh whipped cream and your choice of fruit preserves, iced with whipped cream and garnished with fresh fruit. In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine.

Instructions to make Whipped Caramel Cream Torte:

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

In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined. It's a party: Rich vanilla cake layered with salted caramel ice cream, under a pillowy topping of whipped cream drizzled with caramel sauce.

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