- Take plain flour in a bowl. Take out 2 tbsp of the flour and then add 2 tbsp cornflour. Add in the baking powder, baking soda and salt and sift everything together. Mix using a whisk and set aside. In a separate bowl, combine together the yogurt and sugar. Whisking continuously add in the oil and milk and whisk until everything comes together. Finally add in the essence and give a final mix. Transfer the dry ingredients in 2 batches and combine until a smooth batter is formed. Divide evenly between 3 - 6 inch cake tins that has been buttered and floured and pre lined with parchment paper. Bake in a preheated oven of 180°C for 30-40 mins. Allow it to rest in the tin for 3 mins and then invert it into a cooling rack to cool completely. Mix the sugar in the boiling water and stir to dissolve it completely. Let is cool in the refrigerator. Combine sugar and water in a saucepan. The sugar will start bubbling and melting away and will also start to caramelise. Once the sugar syrup turns golden brown in colour take it off the flame, add in the chopped almonds give a quick stir and transfer to a cookie tray lined with aluminium foil. Spread it out immediately to form a thin layer and allow it to harden at room temperature. Take all the ingredient whipping cream,icing sugar, butterscotch sauce, butterscotch essense.whip until stiff peaks form. Once the cake is cooled completely trim off the top layer to level it even though you have a flat top cake as this step helps the cake to absorb all the sugar syrup you would add and keeps the cake moist for 3 days. Next soak the cake layer with the prepared sugar syrup especially the corners of the cake Add in one third of the prepared whipped cream filling and spread it out evenly. Top it with a swirl of butterscotch sauce Crush the praline to bite size pieces reserving some for final decoration and top it over the sauce layer. Repeat the cake layers until you reach the top. With the same leftover cream crumb coat the cake and let it chill in the fridge for 30 mins. Take the cream cheese out of the fridge, weigh out the required amount, microwave for 10 sec and then proceed with the recipe. Beat the cream cheese until smooth and creamy. Whipping continuously add the whipping cream until combined. Finally add the sugar and essence and whip until stiff peaks form After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Decorate. Serve chilled.
Butterscotch Cake
#myrecipe
By Arun Kumar
Mar, 12th
555
Servings
4 persons
Cook Time
40 minutes
Ingredients
14
- 16
Ingredients
- Maida
- Baking soda
- Baking powder
- Salt
- Corn flour
- Yogurt
- Sugar
- Oil
- Milk
- Butterscotch essence
- Water
- Whipping cream
- Icing sugar
- Butterscotch sauce
- Almonds
- Cream cheese
