Whipped Caramel Cream Torte
A creamy smooth delicate caramel filling with a delicious biscoff cookie crust, then topped with whipped cream and caramel and chocolate drizzles for a light, flavorful dessert.
Whipped Caramel Cream Torte
A creamy smooth delicate caramel filling with a delicious biscoff cookie crust, then topped with whipped cream and caramel and chocolate drizzles for a light, flavorful dessert.
Cooking Instructions
- 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
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