Recette Whipped Caramel Cream Torte Delicieux

Whipped Caramel Cream Torte - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Whipped Caramel Cream Torte! A quick and easy dinner that is ready in under 15 minutes!

You can cook Whipped Caramel Cream Torte with 18 Ingredients and 22 steps. See the following guide!

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

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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