26 June, 2015
Butterscotch caramel cake
2.Refined flour (10 tbsp)
3.Baking powder (1/2 tsp)
4.Vanilla essence (1/2 tsp)
5.Sugar (10 tbsp)
1.preheat the microwave or oven at 180 degrees.
2.Grease the cake mold
3.Separate the egg white and beat till it forms soft peaks
4.Add vanilla to the egg yolks
5.Add the egg yolk and beat followed by powdered sugar and beat at speed 1 of the electric beater.
6.Measure the dry ingredients and strain.
7.Add the dry ingredients in three parts and mix nicely.
8.Add to the greased mold and bake at 170 degrees for 30 to 35 minutes.
Butter scotch caramel Sauce
1.Brown sugar (1/2 cup)
2.Salted Butter 50 gram
3.Whipped Cream (1 cup)
1.Heat the brown sugar with little water,till it becomes thick.
2.Add butter and cream and mix till it forms a smooth texture
Butter scotch nuts
1.Cashew nuts(100 gm)
2.Brown sugar (1/2 cup)
3.Salted butter (2 tbsp)
1.Roast the cashew nuts pieces on a griddle with a tbsp of butter.
2.Sprinkle brown sugar on the pan till it melts.
3.Add roasted cashew nuts on the melted sugar.
4.Take out the thick crumbled mixture and allow to cool.
5.When it hardens break roughly into pieces with a mortar.
Layering the cake
1.Slice the cake into two halves.
2.Sprinkle sugar and water mixture on the two halves to enable soaking.This is very important to make the cake soft and juicy.
3. Layer the caramel sauce on one half and sprinkle considerable amount of butterscotch nuts on it.
4.Place another cake layer on it and cover with caramel sauce and butterscotch nuts.
6.Grill at 150 degrees for 2 minutes..
7.Chill in the refrigerator for 1 hour and serve with vanilla ice-cream.