Salted Caramel Apple Cream Cake
|3||pc||store-bought or prepared butter cake slices, 1/2" thick|
|SALTED CARAMEL SAUCE:|
|1/2||cup||MAGNOLIA ALL-PURPOSE CREAM|
|1/2||tbsp||iodized rock salt or sea salt|
|6||pc||Fuji apples, peeled, cored and cubed|
|1/4||cup||MAGNOLIA GOLD BUTTER UNSALTED|
|1/2||cup||coarsely chopped roasted walnuts|
|1/2||cup||softened MAGNOLIA CREAM CHEESE|
|1 (250 mL)||pack||MAGNOLIA ALL-PURPOSE CREAM, chilled|
SALTED CARAMEL SAUCE:
- Cook sugar in a thick-bottomed saucepan over medium heat until sugar starts to caramelize and turns amber in color.
- Whisk butter until completely melted. Turn off heat. Add cream and whisk until completely blended. Add salt. Set aside to cool.
Cook apples with butter, brown sugar and cinnamon over medium high heat until sugar has melted and apples are tender. Add chopped walnuts.TOPPING:
Beat cream cheese until smooth. Add cream and continue beating light and fluffy.
- Place butter cake slices at the bottom of a deep dish. Transfer cooked apples and let cool completely.
- Pour cooled salted caramel sauce over apples then top with cream cheese mixture. Top with more roasted walnuts. Chill before serving.