How to Make a Caramel Torte

Preheat oven to 325. Put parchment paper in 2 6 -inch round baking pans. Coat with cooking spray.

In a mixing bowl beat egg yolks, set aside 1 Tbsp. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining egg yolks.

In another mixing bowl, beat egg whites till soft peaks form. then mixing remaining sugar until completely dissolved. Fold in batter; then fold in crumbs and almonds.

Put batter into pans. Bake at 325 for 20-25 minutes or until cake is springy. cool for 10 minutes. remove and cool completely.

In a saucepan, combine brown sugar, cornstarch, butter and 2 tablespoons cider. Bring mixture to a boil, stirring constantly. Cook and stir till thickened. Stir a small amount into the yolk you set aside. Return to pan. Bring to a rolling boil, stirring gently, Cool.

In a small mixing bowl, beat cream cheese and 2 Tbsp caramel sauce until smooth. Spread over one cake, put the other cake on top of it. Stir the rest of the cider into the caramel sauce.

Mix cream until it thickens. Add sugar and vanilla; beat until soft peaks form. Frost the top and sides of cake. Drizzle the caramel sauce over the frosting.