Easiest Way to Prepare Any-night-of-the-week Whipped Caramel Cream Torte - Free download

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Before you jump to Whipped Caramel Cream Torte recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to whipped caramel cream torte recipe. To cook whipped caramel cream torte you need 18 ingredients and 22 steps. Here is how you do that.

The ingredients needed to make Whipped Caramel Cream Torte:

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

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.
4. .
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.
20. .
21. .
22. .

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. Preparation In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.

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