Apple Spice Layer Torte with Caramel Mousse Filling and Frosting
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting

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Composition Apple Spice Layer Torte with Caramel Mousse Filling and Frosting:
  1. You need for For Apple Spice Cake
  2. Take 2 1/2 cups all purpose flour
  3. You need 1/4 cup for cornstarch
  4. Require 4 teaspoons of baking powder
  5. You need 1/2 teaspoon - salt
  6. Require 2 teaspoons for ground ginger
  7. Need 1 teaspoon ground cinnamon
  8. Require 1/2 teaspoon - allspice
  9. Provide 1/4 teaspoon - ground nutmeg
  10. Take 1/8 teaspoon ground cloves
  11. Get 1 cup - buttermilk
  12. Need 3 for large eggs
  13. Require 1 teaspoon of vanilla extract
  14. Get 8 ounces for unsalted butter, at room temperature
  15. Provide 2 cups light brown sugar
  16. Require 1 - large granny smith apple, peeled, cored and grated
  17. Require - powdered sugar as needed for dusting
  18. Give of For Caramel Mousse Filling and Frosting
  19. Take 2 1/2 cups of cold heavy whipping cream
  20. Get 8 ounces - cream cheese at room temperature
  21. Get 8 ounces - marscapone cheese, at room temperature
  22. Take 3/4 cup - my salted caramel sauce, located in my profile and search
  23. Get 1 teaspoon for vanilla extract
  24. Make ready 11/2 cup for confectioner's sugar
  25. Get for For Garnish
  26. Take for additional salted c a Ramen sauce for drizzling the top of cake
  27. Require for as needed, decorative white sugar balls
Apple Spice Layer Torte with Caramel Mousse Filling and Frosting step by step:
  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
  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
  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
  20. Top with second cake slice layer, bottom up
  21. Cover with more filling
  22. Add third cake slice layer, bottom up
  23. Cover with filling
  24. Finally add last cake slice layer and frost entire cake. Refrigerate at least 2 hours before slicing
  26. Garnish with a drizzle of salted caramel sauce and decorative sugar balls
  27. Slice and serve

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