How to make a butterscotch cake recipe in description

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#butterscotch #howto #cake • This is how we recreated a butterscotch cake. • BUTTERSCOTCH CAKE RECIPE: • Butterscotch Sauce: • Brown Sugar 100 grams • Unsalted Butter 30 grams • Cream 160 grams • In a saucepan, over low heat, melt and caramelize brown sugar till darker and sticky. • To this, add in warm cream and melted butter, and whisk rapidly till it forms a smooth mix and continue cooking till the sauce thickens slightly (3-5 mins). • Transfer the sauce into a mixing bowl and set aside to cool. • Almond Praline: • Granulated Sugar 120 grams • Chopped Almonds 150 grams • In a saucepan over low heat, melt and caramelise sugar. • Once the caramel reaches amber color, pour in the chopped almonds and fold together till well-coated. • Transfer this onto a silicone mat and it allow to cool. • Once cooled, roughly chop the praline and set aside. • Cake Sponge: • Butterscotch sauce 1 batch • Curd 90 grams • Castor Sugar 50 grams • Oil 30 grams • Butterscotch Essence 1.5 tsp • Flour 180 grams • Baking Powder 1 tsp • Baking Soda ½ tsp • Salt ¼ + ⅛ tsp • Milk 30 mL • • Pre-heat oven at 160oC. Line the base and sides of a tall 6” baking tin with baking paper and set aside. • Sift the dry ingredients and set aside. • To the butterscotch sauce, add in curd and sugar and whisk well. • Emulsify oil and butterscotch essence into this mix. • Fold in the sifted dry ingredients till just mixed. • Pour in the milk and whisk together till you get a smooth batter. • Pour in half the batter into the prepared baking tin. Top it with half the praline. • Repeat the process for another layer. • Bake this in the pre-heated oven at 160oC for 40-45 minutes. • Place a foil over the cake after 30 minutes of baking to prevent the praline crust from burning. • Once baked, allow the cake to cool on a cooling rack before demoulding. • Whipped Butterscotch Sauce: • Brown Sugar 120 grams • Butter 30 grams • Heavy Cream 180 Grams • Butterscotch Essence ¼ tsp • Salt ⅛ tsp • White Chocolate 80 grams • In a saucepan, over low heat, melt and caramelize brown sugar till darker and sticky. • To this, add in warm heavy cream and melted butter, and whisk rapidly till it forms a smooth mix and continue cooking till the sauce thickens slightly (3-5 mins). • Mix in the butterscotch essence and salt and mix well. • Mix in melted white chocolate, surface wrap and refrigerate for 3-4 hours to set. • Whip this cooled sauce till it is light and fluffy. Use this to top the prepared butterscotch cake. • Serve and enjoy.

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