Whipped Caramel Cream Torte.

Ingredients of Whipped Caramel Cream Torte

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

Whipped Caramel Cream Torte step by step

1. Make crust.
2. Spray a 9 inch springform pan with bakers spray.
3. Combine biscoff cookie crumbs and melted butter in a bowl.
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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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