Butterscotch cake is a popular fresh cream cake recipe. This flavour is to die for and this cake is filled with butterscotch goodness and lots of toffee.
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.