Apple Spice Layer Torte with Caramel Mousse Filling and Frosting

Name: Apple Spice Layer Torte with Caramel Mousse Filling and Frosting
Total time: 5400 s
Yield: 10 servings
Cuisine: American
Ingredients: For Apple Spice Cake; 2 1/2 cups all purpose flour; 1/4 cup cornstarch; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup buttermilk; 3 large eggs; 1 teaspoon vanilla extract; 8 ounces unsalted butter, at room temperature; 2 cups light brown sugar; 1 large granny smith apple, peeled, cored and grated; powdered sugar as needed for dusting; For Caramel Mousse Filling and Frosting; 2 1/2 cups cold heavy whipping cream; 8 ounces cream cheese at room temperature; 8 ounces marscapone cheese, at room temperature; 3/4 cup my salted caramel sauce, located in my profile and search; 1 teaspoon vanilla extract; 11/2 cup confectioner's sugar; For Garnish; additional salted c a Ramen sauce for drizzling the top of cake; as needed, decorative white sugar balls

fenway @Fenway

This torte is a very moist apple spice cake which is filled and frosted with a light, creamy, not to sweet caramel mousse for a deliciously melt in y our mouth caramel apple flavor!

fenway @Fenway

This torte is a very moist apple spice cake which is filled and frosted with a light, creamy, not to sweet caramel mousse for a deliciously melt in y our mouth caramel apple flavor!

Saved

Ingredients

90 mins

10 servings

For Apple Spice Cake
2 1/2 cupsall purpose flour
1/4 cupcornstarch
4 teaspoonsbaking powder
1/2 teaspoonsalt
2 teaspoonsground ginger
1 teaspoonground cinnamon
1/2 teaspoonallspice
1/4 teaspoonground nutmeg
1/8 teaspoonground cloves
1 cupbuttermilk
3large eggs
1 teaspoonvanilla extract
8 ouncesunsalted butter, at room temperature
2 cupslight brown sugar
1large granny smith apple, peeled, cored and grated
powdered sugar as needed for dusting
For Caramel Mousse Filling and Frosting
2 1/2 cupscold heavy whipping cream
8 ouncescream cheese at room temperature
8 ouncesmarscapone cheese, at room temperature
3/4 cupmy salted caramel sauce, located in my profile and search
1 teaspoonvanilla extract
11/2 cupconfectioner's sugar
For Garnish
additional salted c a Ramen sauce for drizzling the top of cake
as needed, decorative white sugar balls

Saved

Steps

90 mins

1

Make Apple Spice Cake
2

Preheat oven to 350. Spray a jelly roll pan with bakers spray. Line pan with parchment paper and spray paper with bakers spray
3

In a bowl combine flour, cornstarch,baking powder, salt and all spices
4

Beat butter and light brown sugar until light and fluffy
5

Add the eggs one at a time, beating in after each egg, then aiternating buttermilk with flour/spice mixture just until smooth
6

Fold in the shredded apple
7

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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11

Make Caramel Mousse Filling and Frosting
12

Beat cream until it forms soft peaks
13

In another bowl beat cream cheese, marscapone, caramel sauce, sugar and vanilla until smooth
14

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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16

Assemble Cake
17

Slice cake 8nto 4 even layers as shown below
18

Place one layer on serving plate, bottom facing up
19

Add a layer of caramel filling
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Top with second cake slice layer, bottom up
21

Cover with more filling
22

Add third cake slice layer, bottom up
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Cover with filling
24

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
27

Slice and serve
28

Saved

Cooksnaps

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fenway @Fenway

on June 02, 2016 15:05

“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.