Butterscotch Cake | How to make a Butterscotch Cake | Butterscotch Sauce | Butterscotch Praline ~ Full Scoops - A food blog with easy,simple & tasty recipes!

Butterscotch Cake | How to make a Butterscotch Cake | Butterscotch Sauce | Butterscotch Praline - In this post, we will see how to make a super tasty butterscotch cream cake.

Ingredients

Eggs - 2
Butterscotch essence - 1 tsp
Powdered Sugar - 1/2 cup
Maida - 1/2 cup
Baking powder - 1/4 tsp
Baking soda - a pinch
Salt - a pinch
Oil - 1.5 tbsp
Milk - 1.5 tbsp

Butterscotch Praline

White Sugar / Brown Sugar - 1/4 cup
Butter - 1 tbsp
Cashew - 3 tbsp, chopped

Butterscotch Sauce

Sugar - 1/2 cup
Unsalted butter - 1/4 cup
Cream - 1/2 cup
Salt - a pinch

Frosting

Whipping Cream - 1 cup
Powdered Sugar - 2 tbsp
Butterscotch essence - 1/2 tsp
Butterscotch sauce - 2 tbsp
Yellow food color - 1 drop

Watch the video in English

Method

1. Grease and line a 5 or 6 inches cake tin with oil or butter.

2. Pre heat the oven to 180 degrees C for 15-20 mins.

3. Take the eggs in a bowl and add butterscotch essence to it. Beat the eggs till it's light and fluffy.

4. Add the brown sugar and beat again.

5. Add milk and oil and beat again.

6. Place a sieve over the bowl and add the maida, baking powder, pinch of baking soda and salt.

7. Mix well and sieve into the bowl.

8. Combine the wet and the dry ingredients to make a smooth batter. Do not over mix the batter.

9. Transfer the batter into the prepared cake tin, tap the tin on the counter to remove air bubbles.

10.Bake in the pre heated oven for 18-20 mins or until a skewer comes out clean.

11. Let the cake cool completely and then remove the cake from the tin.

Watch the video in Tamil

Praline

While the cake in cooling let's make the praline.

1. Take the sugar in a saucepan, spread the sugar evenly. Keep the flame at medium.

2. Add a tbsp of water and swirl it around. Don't mix the sugar.

3. Slowly the sugar will start to caramelize. Wait for the color to turn golden brown.

4. Don't burn the sugar, start mixing the sugar now.

5. As the sugar turns a nice golden brown, add the butter, the butter should be at room temperature.

6. Mix quickly, when the butter is well combined, add the chopped cashew nuts and mix again.

7. Remove from flame and transfer this onto a greased plate or onto a baking paper.

8. Let it cool. Once it cools, break it up roughly and either powder it with a rolling pin or powder it in a mixee. I used a rolling pin.

Butterscotch sauce

1. Add 1/2 cup of sugar in a sauce pan and add 2 tbsp of sugar to hasten the process. Keep the flame at medium.

2. Once the caramelization starts, start mixing the sugar and wait for the sugar to turn to a nice golden brown. Don't let it go beyond that, it will burn.

3. Then add the room temperature butter and mix well.

4. As the butter mixes well add a pinch of salt.

5. Then add the cream and keep whisking till it all comes together and then remove from flame.

6. Let it cool down.

For the frosting

1. Take the whipping cream and add sugar and butterscotch essence. Beat the cream for 2-3 mins till it forms soft peaks.

2. Then stop the beater and add 2 tbsp of the butterscotch sauce that we've prepared.

3. Add a drop of yellow food color and beat the cream till it forms stiff peaks.

4. Keep the cream refrigerated.

Assemble the Cake

1. Cut the cooled cake into 3 layers.

2. Place the 1st layer of cake and soak with sugar syrup.