How to Make Yummy Whipped Caramel Cream Torte

Whipped Caramel Cream Torte. Whipped Cream Cakes & Tortes Need a dessert for an impromptu party? The tortes come FROZEN and take two hours in the fridge or an hour on the counter to defrost; they're available daily while supplies last and you can always preorder one of these. Great recipe for Whipped Caramel Cream Torte.

Put the chocolate whipped cream on the top of each meringue and stack. The sides stay unfrosted, and the whole thing is garnished with chocolate shavings (and maybe some syrup). Fold the whipped cream into the chocolate mixture, being careful not to deflate the mixture, and pour into the prepared pan. You can cook Whipped Caramel Cream Torte using 18 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Whipped Caramel Cream Torte

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

For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth.

step by step 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.
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Split each cake into two horizontal layers. French Vanilla Coffee Cream Torte With Coffee Crunch Topping. This dessert pairs a fudge brownie cruust with a French vanilla coffee cream filling/ topped with whipped cream and coffee crunch, it's a great ending to any meal! Return the pan to the heat and simmer, stirring until the caramel is almost completely melted. Add the remaining cream and bring back to a boil.