Butterscotch Cake.

 

Preparation.

Praline preparation :

Sugar -  1 cup 

Butter - 2 tablespoons

Cashew - 1 cup 

Heat a pan. Add sugar and water. Stir to boil. When it began to brown,add butter,stir well.

Add cashew and stir,move to a butter paper. Allow to cool. Remove from butter paper, crush in a mixer, keep aside.

Butterscotch syrup preparation.

Sugar - 1and half cup.

Water - half cup 

Butter - 25 gm 

Whipping cream - half cup 

Vanilla essence - 1 teaspoon

Heat a pan. Add sugar and water,stir to become brown,add butter and whipping cream,stir well to a creamy consistency. Allow to cool.

Base cake preparation.

Maida - 150 gm.

Sugar - 150 gm.

Egg - 2

Sunflower oil - half cup.

Baking powder - 1 teaspoon.

Baking soda - half teaspoon.

Vanilla essence - 1 teaspoon.

Milk - half cup.

Beat egg. Powder sugar,add to the beaten egg, again beat well,add vanilla essence,beat well, add sunflower oil,beat well. Mix maida,baking powder,baking soda and seive well two - three times,add it to the wet ingredients, mix well. Adjust consistency by adding milk. Pour to a cake tin, bake in a 180° pre- heated oven for 45 minutes.

Frosting, decorating.

Whipping cream - 2 cups.

Keep the beater blades  and bowl in freezer for a day. Place the bowl above ice cubes in a tray. Pour the whipping cream to the bowl,beat well until it becomes stiff peaks.

Cut the cake into three layers. Place one layer on a turntable,apply butterscotch syrup, spread cream,spread praline.Repeat the process. Top with  cream and sauce. Decorate with whipping cream using suitable nozzles. Apply cream and praline on the sides of the cake too. Refrigerate for  two hours to set.

Delicious butterscotch cake is ready.