Jan 1, 2017

Butterscotch Cake Recipe - Butterscotch Fresh Cream Cake Recipe to Welcome 2017


Butterscotch cake is one of the most requested cake recipe in yummy tummy. Finally i decided to make this to celebrate this new year. Each new year i used to share special cakes recipes and this year it is butterscotch.

I WISH YOU ALL A VERY HAPPY NEWYEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.

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Hope you will give this a try and let me know how it turns out for you..



Preparation Time: 30 mins

Baking Time : 30 to 40 mins
Chilling Time: 2 hours
Serves: 6 to 8

Ingredients:


All Purpose Flour / Maida - 3/4 cup
Sugar - 3/4 cup
Baking Powder - 1 tsp
 Eggs - 2
Oil - 1/4 cup
Butterscotch Essence - 1 tsp

For Praline:

Sugar - 3/4 cup
Peanuts - 3/4 cup

For Syrup:

Sugar - 1/2 cup
Water - 1/2 cup
Butterscotch Essence - 1 tsp

For Topping:

Fresh Cream - 2 cup
Icing Sugar - 3 tblspn
Butterscotch Essence - 1 tsp

(My 1 cup measures 240 ml)

 


Method:

Preheat oven to 180 degree C. Grease a 18 cm cake pan with oil and dust it with flour and coat on all sides. Tap off the excess and set aside.

Take flour, baking powder in a bowl or sieve and sift together. Set aside.

Take eggs in a bowl and use a hand blender and beat till fluffy. Add in half of the sugar and whip till fluffy, add remaining sugar and whip till fluffy.

Add in oil and whip again.

Add in flour and fold gently. Add butterscotch essence and fold gently. Spoon this into the pan and bake for 30 to 40 mins.

Remove it and cool down completely. Chill the cake for 1 hour. Now slice it into three slices and set aside.

Make syrup, by mixing sugar, water and butterscotch essence and mix well.

Whip cream with icing sugar and essence till stiff. Pop this in fridge till needed.

Now take sugar in a sauce pan and cook on medium to high heat till it starts to caramelize. Once it starts to caramelize, add in peanuts and mix well. Let it boil for a min. Now pour this in a parchment paper and set aside to set for 30 mins to 1 hour. Break this into small pieces, take some of it in a blender and crush coarsely. Set aside few chunks for decorating.

Now time to assemble, Take a cake slice in a plate, surround it with strips of parchment paper. Brush the cake with syrup, top with cream and spread evenly. Place a cake slice on top and brush with more syrup. Repeat this and decorate the cake completely with cream.

Sprinkle top with the praline crumbs and decorate with more chunks of praline.

Chill the cake for 2 to 4 hours.

Serve.

Pictorial:
Take all your ingredients for cake


grease a cake pan with oil and dust it with flour, set aside


take flour in a bowl


add baking powder


mix well and set aside


take eggs in a bowl


whip till fluffy


add half of the sugar


whip till fluffy


add remaining sugar


whip till fluffy


add oil


mix well


add in flour


fold gently


add butterscotch essence 


fold gently


spoon this in the pan


bake till done


cool it completely and chill for 1 hour


slice it into three slices


now make praline, take sugar in a sauce pan


cook on high heat till it caramelizes


now it carmelized


add in peanuts


mix wel


cook till it is brown


pour it into parchment paper and set aside to cool for 1 hour


now peel off


chop it roughly


take some in a blender


crush coarsely


take sugar in a bowl


add water


add butterscotch essence and mix well


take cream in a bowl, i used frozen cream so it has sugar..
if you use normal cream, add some icing sugar


whip till thick and fluffy


add some butterscotch essence


whip till thick


place a cake slice on a plate, surround with strips of parchment 


dip the brush in syrup


soak the cake


soak well


spoon some cream


apply a even layer


top another slice and brush with syrup


top with cream


now place a cake and brush with syrup


top with cream


spread evenly


top with the praline crumbs
top with praline




Chill for couple of hours, slice and serve

4 comments:

  1. Where do we get that butterscotch essence?

    ReplyDelete
  2. Hi Aarthi, This is a really nice recipe and seems to be simple to make. I would like to try it at home.. can you please let me know what brand of frozen cream you have used here?

    ReplyDelete
  3. Hi Aarathi it looks yummy thank u
    Wish u and ur family a very happy prosperous and healthy new year

    ReplyDelete
  4. Hi, can we use Amul fresh cream and and amul butter which is salted? Or should we use unsalted butter?

    ReplyDelete

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