Caramel Pecan Mascarpone Torte
This stunning layered torte features soft sponge cake, rich mascarpone cream, buttery pecan crunch, and a silky caramel drizzle—an unforgettable dessert perfect for special occasions.
- Prep Time: 40 minutes
- Total Time: ~3 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
Cake Layers:
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ cup milk
2 tablespoons unsalted butter, melted
Mascarpone Filling:
1½ cups mascarpone cheese (room temperature)
½ cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
Caramel Pecan Crunch:
¾ cup chopped pecans
¼ cup brown sugar
2 tablespoons unsalted butter
1 tablespoon maple syrup or honey
Pinch of cinnamon
Caramel Drizzle:
½ cup brown sugar
3 tablespoons butter
2 tablespoons heavy cream
½ teaspoon vanilla extract
Pinch of sea salt
Instructions
Prepare Cake Layers:
Preheat oven to 350°F (175°C). Line two 8-inch round pans with parchment paper.
Beat eggs and sugar until fluffy and pale (about 5–7 minutes). Stir in vanilla.
Sift in flour and baking powder; fold gently.
Warm milk and melted butter together, then slowly stir into the batter.
Divide batter evenly into pans and bake for 20–22 minutes. Cool completely, then slice each cake into two layers for four total.
Make Mascarpone Filling:
Beat mascarpone, powdered sugar, heavy cream, and vanilla until thick and smooth. Chill until ready to use.
Make Pecan Crunch:
In a skillet, sauté pecans with brown sugar, butter, maple syrup, and cinnamon for 3–4 minutes until glossy and fragrant. Let cool completely.
Make Caramel Sauce:
Melt butter and brown sugar in a saucepan. Add heavy cream, stir well, and simmer for 3–4 minutes. Remove from heat and stir in vanilla and sea salt. Cool before using.
Assemble the Torte:
Place one cake layer on a serving plate. Spread mascarpone cream on top, then sprinkle with pecan crunch.
Repeat with remaining layers. Top the final layer with caramel sauce and extra whole pecans.
Chill for at least 2 hours before slicing.
Notes
Make caramel first to allow it time to cool fully.
For cleaner assembly, freeze cake layers for 30 minutes before stacking.
Use toasted pecans for enhanced nutty flavor.
Best served the next day—flavors meld beautifully overnight.
Store leftovers covered in the fridge for up to 4 days.
Find it online: https://allrecipesmade.com/caramel-pecan-mascarpone-torte/
