Apple Spice Layer Torte with Caramel Mousse Filling and Frosting.

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

1. Prepare of For Apple Spice Cake.
2. Prepare 2 1/2 cups of all purpose flour.
3. It’s 1/4 cup of cornstarch.
4. It’s 4 teaspoons of baking powder.
5. You need 1/2 teaspoon of salt.
6. It’s 2 teaspoons of ground ginger.
7. You need 1 teaspoon of ground cinnamon.
8. Prepare 1/2 teaspoon of allspice.
9. It’s 1/4 teaspoon of ground nutmeg.
10. Prepare 1/8 teaspoon of ground cloves.
11. It’s 1 cup of buttermilk.
12. Prepare 3 of large eggs.
13. Prepare 1 teaspoon of vanilla extract.
14. It’s 8 ounces of unsalted butter, at room temperature.
15. Prepare 2 cups of light brown sugar.
16. You need 1 of large granny smith apple, peeled, cored and grated.
17. Prepare of powdered sugar as needed for dusting.
18. It’s of For Caramel Mousse Filling and Frosting.
19. It’s 2 1/2 cups of cold heavy whipping cream.
20. It’s 8 ounces of cream cheese at room temperature.
21. Prepare 8 ounces of marscapone cheese, at room temperature.
22. You need 3/4 cup of my salted caramel sauce, located in my profile and search.
23. It’s 1 teaspoon of vanilla extract.
24. It’s 11/2 cup of confectioner's sugar.
25. You need of For Garnish.
26. You need of additional salted c a Ramen sauce for drizzling the top of cake.
27. It’s of as needed, decorative white sugar balls.

Apple Spice Layer Torte with Caramel Mousse Filling and Frosting instructions

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.
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.
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26. Garnish with a drizzle of salted caramel sauce and decorative sugar balls.
27. Slice and serve.
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