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Butterscotch Cake

Butterscotch Cake is the combination of cake base, whipped cream, butterscotch syrup and butterscotch granules which is also known as praline.

Ingredients

For Cake Base

  • All purpose flour (Maida) - 1 1/4 cups 
  • Corn Flour - 2 tbsp.
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos:
  • Sugar - 3/4 cup
  • Unsalted butter (in room temperature) - 100gm
  • Salt - A pinch
  • Butterscotch Essence - 1/2 tsp

For Whipped Cream

  • Whipping Cream - 500 ml
  • Icing Sugar - 5 tbsp.
  • Butterscotch Essence - 1/2 tsp

For Sugar Syrup

  • Sugar - 5 tbsp.
  • Hot Water - 5 tbsp.
  • Butterscotch Essence - 2 drops (optional)

For Butterscotch Syrup

  • Granulated Sugar - 1 cup
  • Unsalted Butter - 3 tbsp
  • Fresh Cream - 2 tbsp

For Butterscotch Granules or Praline

  • Granulated Sugar - 1 cup
  • Water - 1/4 cup
  • Unsalted Butter - 3 tbsp
  • Cashew Nuts - 1 cup (finely chopped)

Preparation Method

Cake Base

  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease a 8 inch baking tray with butter, dust with flour and keep aside.
  3. Mix together all-purpose flour, corn flour, baking powder and salt; sieve and keep aside.
  4. Beat the eggs using a hand held electric mixer in a large glass bowl.
  5. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  6. Add the flour mixture batch by batch and incorporate using a spatula by cut and fold method.
  7. Add butterscotch essence and combine together.
  8. Pour the batter to the prepared tray, level that top and tap 2-3 times to release the air bubble.
  9. Bake in oven for 25-30 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven and let that to cool.
  11. After 10 mins: take out the cake from tray and keep in wire rack to cool down completely. 
Whipping Cream
  1. Keep the whipping cream chilled.
  2. Refrigerate a dry glass bowl and head of the beater (or whisk) at least for 30 mins:
  3. If icing sugar is not available powder 1/2 cup granulated sugar and 1 tsp corn flour. Sieve well and and keep aside.
  4. Transfer the whipping cream to the chilled glass bowl and using a electric beater beat at medium speed.
  5. When the cream starts to thicken add icing sugar and butterscotch essence; beat in low speed till stiff peaks are formed. If the cream is not becoming stiff, refrigerate the cream for another 15 mins: and then beat. Another method to easily thicken is to add ice cubes to a large bowl and then keeping the bowl with cream over that and beat. 
  6. Beat the cream till the stiff peaks are formed.
  7. Refrigerate the whipped cream until ready to use.
Butterscotch Granules or Praline
  1. Take sugar and water in a heavy, wide bottom pan; switch on medium heat. Do not stir. Let the sugar start melting.
  2. Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice golden color.
  3. Switch off the heat, add butter and mix well until the butter has incorporated well in the caramel.
  4. Add chopped cashew  nuts and mix well.
  5. Transfer it to the baking sheet or aluminum foil, and quickly spread it evenly. Let it cool down completely.
  6. Once it has cooled, break roughly into pieces.
  7. Transfer to a zip lock bag and crush roughly with a rolling pin and keep aside.
Butterscotch Syrup
  1. Take sugar in a heavy, wide bottom pan; switch on medium heat. Do not stir. Let the sugar start melting.
  2. Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice golden color.
  3. Keep the flame in low and add 1tbsp butter at a time and mix well till the butter incorporated in the caramel.
  4. Switch off the heat, add fresh cream and mix well until the caramel become smooth.
  5. Transfer the butterscotch syrup to bowl and keep aside to cool down.
Sugar Syrup
  1. Dissolve sugar in hot water and add butterscotch essence; mix well and keep aside.
Assembling the Cake
  1. Trim the sides and top of the cake to level it and remove the hard crust, if any.
  2. Cut the cake into 3 equal sized layers. 
  3. Spread 1 tbsp. whipped cream to the cake assembling tray and keep the top layer of the cake over that. Brush the top of the cake layer with sugar syrup. Apply a thick layer of whipped cream over the cake and spread evenly. Add 3-4 tbsp butterscotch syrup over the cream and spread evenly. Sprinkle even layer of praline.
  4. Place the middle layer from the 3 portions over the praline. Brush the top of the cake layer with sugar syrup. Apply a thick layer of whipped cream over the cake and spread evenly. Add 3-4 tbsp butterscotch syrup over the cream and spread evenly. Sprinkle some praline over the cream.
  5. Place the last layer from the 3 portions. Brush the top of the cake layer with sugar syrup. Apply a thin layer of whipped cream over the cake and spread evenly. 
  6. Using a palette knife cover the sides of the cake with thin layer of whipped cream. Make sure to fill the gap between each layer at the edges of the cake.
  7. Refrigerate the cake for 15-30 mins:
  8. Apply a thick and even layer of whipped cream on the sides and top of the cake and smooth out the cake using a palette knife.
  9. Sprinkle praline on the sides and top of the cake and gently flatten using palette knife.
  10. Using piping bag add some design over the edges of the cake, if desired.
  11. Refrigerate the cake for at least 3-4 hours before serving. Slice the cake with a sharp knife. 
  12. Enjoy the soft, delicious, creamy Butterscotch Cake.

Note:
  • Adding 2 tbsp. corn flour while baking the cake makes the cake more soft and fluffy.
  • Make sure that cake is cool down completely before assembling. After baking allow the cake to cool down at least for 4-5 hours before assembling.
  • If the whipping cream is not stabilizing because of weather conditions, add 1 tbsp. melted gelatin or agar-agar to the cream and beat. You can use 1 tbsp. Cream of Tartar powder to stabilize the cream.
  • It is always a good idea to keep the bottom of the cake as the top layer. That part will be flat and will be easy to coat with cream.
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