So in just a couple of weeks, my sister will be changing careers. She will be quitting her stable job and leaving the company that she has been at forever, to become a full-time stay at home mom. And I'm sure she has a range of emotions, from mostly excitement to maybe a little bit of sadness (although, sadness is very hard to detect in our conversations, I'll be honest). But along with even good, positive change, sometimes come butterflies in the stomach, second guessing, and maybe even a little bit of fear.
Fear of the unknown.
Fear of failure.
Fear of change.
Fear that it won't work the way you thought. Maybe even fear that you won't like it. Or that "it" won't like you back.
And I know this because I am having a positive change in my life too, but I still second guess, I still doubt, and I still sometimes want to barf up chunky pieces of my last snack from the sheer nerves that suddenly overtake me when I least expect it.
But I know my sis, and I know that she is gonna make the best darn SAHM in the whole world. And I am sooooo virtually celebrating this BIG, HUMONGOUS change in her life with her, this change that could quite possibly alter the course of the whole world. (YES, I THINK REALLY BIG. THERE IS NOTHING WRONG WITH THINKING BIG.)
So I created this torte for her. I wanted to call it a pie, but in my mind, when something is put in a springform pan, it cannot be called pie. I'm a stickler like that.
It's three mousse-y, creamy layers of three of my favorite flavors--peanut butter, Nutella, and Biscoff. In an Oreo cookie crust. The end.
Except to say, nice move, sis.
Here are my notes:
-I love thick crumb crusts. I mean really thick. So I used a whole pack of Oreos. But if you don't like crust overkill, use your favorite crumb crust recipe.
-I just eyeballed the whipped cream when dividing it into thirds.
-I gave this a good overnight chill before cutting. It sliced nicely. Then I froze the remainder. And it was delicious frozen. Who knew?
Layers of Love Torte
1 package Oreo cookies (not Double Stuf), finely crumbled or ground in a food processor or blender
6 tablespoons butter, melted and cooled
2 cups heavy cream
1 1/4 cup powdered sugar, divided
12 ounces cream cheese, softened to room temperature, divided
1/2 cup Biscoff spread
3 tablespoons heavy cream, divided
1/2 cup Nutella
1/2 cup peanut butter
Preheat oven to 350 degrees. Place a 9-inch springform pan on a baking sheet.
Stir together the Oreo crumbs and the melted butter until just moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (They may not go all the way up the sides, but that’s okay.) Bake for 10 minutes, then cool completely on wire rack.
Beat 2 cups of the heavy cream with a wire whisk attachment until foamy. Slowly add 1/4 cup powdered sugar and beat until stiff peaks. Refrigerate until needed.
In another bowl, beat 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Biscoff , and 1 tablespoon heavy cream until very smooth. Fold in 1/3 of the whipped cream to the Biscoff mixture (eyeball it) and spread evenly in the bottom of the crust.
Rinse out bowl and beaters and beat another 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Nutella, and 1 tablespoon heavy cream until smooth. Fold in another 1/3 of the whipped cream. Spread evenly on Biscoff layer. (I like to use an offset spatula.)
Rinse bowl and beat the remaining cream cheese, 1/3 cup powdered sugar, 1/2 cup peanut butter, and 1 tablespoon heavy cream. Fold in remaining whipped cream. Spread over Nutella layer. Chill torte in the fridge for 8 hours or overnight.