This recipe came about because i REALLY wanted to use VTA Chocolate Mousse and WF SC Mascarpone Cream Cheese together. I knew they'd compliment each other beautifully to give me a chocolate cheesecake that I fluffed up with some Cap NY Cheesecake. . I'm using the Caramel Rice Crispy Treats and AP combination to build my crust. Overall, I am happy with it.
The base of the caramel danish is the combination of croissant and butter toffee base. Together they give me a buttery, flaky danish type pastry with just enough cooked gooey-ness. I used walnut for a slight nuttiness and to add a little texture to my pastry. The orange marmalade infuses my dough with a thick, sticky, cooked orange flavor. Topped off with a generous portion of rich, buttery caramel cream.
Pound cake and blueberry muffin are the base of my cake. I wanted a little more richness and mouth feel so I added luscious vanilla pudding to my cake base. Blood Orange was the perfect orange flavor to infuse my cake base! I used Cranberry in conjunction with the sweet blueberry flavor to offset the orange. And last but not least, the toffee crowns the whole thing with that thick, rich buttery caramelized sugar taste