Whipped Caramel Cream Torte

Name: Whipped Caramel Cream Torte
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: FOR CRUST:; 2 cups biscoff cookies, crushed; 6 tablespoons butter melted; FOR CARAMEL FILLING; 3/4 cup my salted caramel sauce, located in my profile and search; 8 ounces mascarpone cheese, at room temperature; 2 cups heavy whping cream, cold; 1/2 cup confectioner's sugar; 1 teaspoon vanilla extract; FOR TOPPING:; 1 1/2 tablespoons cold water; 1/2 teaspoon unflavored gelatin; 1 cup heavy whipping cream, cold; 3 tablespoons confectioner's sugar; 1 teaspoon vanilla extract; GARNISH; 1/4 cup my salted caramel sauce; 4 ounces good quality milk chocolate, chopped

fenway @Fenway

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.

fenway @Fenway

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.

Saved

Ingredients

20 mins

10 servings

FOR CRUST:
2 cupsbiscoff cookies, crushed
6 tablespoonsbutter melted
FOR CARAMEL FILLING
3/4 cupmy salted caramel sauce, located in my profile and search
8 ouncesmascarpone cheese, at room temperature
2 cupsheavy whping cream, cold
1/2 cupconfectioner's sugar
1 teaspoonvanilla extract
FOR TOPPING:
1 1/2 tablespoonscold water
1/2 teaspoonunflavored gelatin
1 cupheavy whipping cream, cold
3 tablespoonsconfectioner's sugar
1 teaspoonvanilla extract
GARNISH
1/4 cupmy salted caramel sauce
4 ouncesgood quality milk chocolate, chopped

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Steps

20 mins

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
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Cooksnaps

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fenway @Fenway

on March 30, 2016 17:22

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.