Its Birthday time....So cake time...Birthday wishes to my dearest Husband....
Ingredients
All Purpose Flour/Maida: 1 1/2 Cups (One and Half Cups)
Powdered Sugar: 3/4 Cup
Eggs: 2
Butter: 3/4 Cup
Butterscotch Essence: 1 Tea Spoon
Butterscotch Sauce: 2 - 3 Table Spoon (Optional)
Baking Powder: 1 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Milk: 1/2 Cup
For Frosting & Garnish
Whipping Cream: 2 Cups
Powdered Sugar: 4 Table Spoon
Vanilla Essence: 1/4 Tea Spoon
Butterscotch Sauce (Optional): 1/4 Cup (Refer Notes)
Praline Nuts:1/2 Cup (Refer Notes)
Cherries
For Soaking Cake
Sugar Syrup (Refer Notes)
Cooking Time: 30 Minutes
Method
Preheat the oven at 170 C
Prepare a cake tin by spreading some butter on all sides and then dusting it with some all purpose flour.
Tilt and remove the excess flour from the cake tin
Combine all purpose flour, baking powder and baking soda. Sieve it and keep aside
To a bowl add butter and powdered sugar, Beat well until soft
Now add 1 egg at a time and beat until light and fluffy
Add butterscotch essence
Add butterscotch sauce and combine well
Now add sieved all purpose flour and milk in batches and combine well
The batter should be a smooth ribbon consistency batter
Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes
Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done
Else bake it for another 4 to 5 more minutes
Take it out of the oven and let it cool down
Trim the crust from top and cut the cake horizontally into 2 layers
Pour the whipping cream to a bowl. Add sugar and vanilla essence and beat until it forms soft peaks
Now to assemble the cake
Keep all the things ready, whipped cream,sugar syrup, butterscotch sauce and praline nuts
Place a layer of cake on the setting plate
Ingredients
All Purpose Flour/Maida: 1 1/2 Cups (One and Half Cups)
Powdered Sugar: 3/4 Cup
Eggs: 2
Butter: 3/4 Cup
Butterscotch Essence: 1 Tea Spoon
Butterscotch Sauce: 2 - 3 Table Spoon (Optional)
Baking Powder: 1 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Milk: 1/2 Cup
For Frosting & Garnish
Whipping Cream: 2 Cups
Powdered Sugar: 4 Table Spoon
Vanilla Essence: 1/4 Tea Spoon
Butterscotch Sauce (Optional): 1/4 Cup (Refer Notes)
Praline Nuts:1/2 Cup (Refer Notes)
Cherries
For Soaking Cake
Sugar Syrup (Refer Notes)
Cooking Time: 30 Minutes
Method
Preheat the oven at 170 C
Prepare a cake tin by spreading some butter on all sides and then dusting it with some all purpose flour.
Tilt and remove the excess flour from the cake tin
Combine all purpose flour, baking powder and baking soda. Sieve it and keep aside
To a bowl add butter and powdered sugar, Beat well until soft
Now add 1 egg at a time and beat until light and fluffy
Add butterscotch essence
Add butterscotch sauce and combine well
Now add sieved all purpose flour and milk in batches and combine well
The batter should be a smooth ribbon consistency batter
Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes
Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done
Else bake it for another 4 to 5 more minutes
Take it out of the oven and let it cool down
Trim the crust from top and cut the cake horizontally into 2 layers
Pour the whipping cream to a bowl. Add sugar and vanilla essence and beat until it forms soft peaks
Now to assemble the cake
Keep all the things ready, whipped cream,sugar syrup, butterscotch sauce and praline nuts
Place a layer of cake on the setting plate
Drizzle some sugar syrup on the cake.
Put 4 to 5 table spoons of whipped cream on the cake
Spread well
Drizzle some butterscotch sauce and praline nuts
Put 4 to 5 table spoons of whipped cream on the cake
Spread well
Drizzle some butterscotch sauce and praline nuts
Place the second layer of cake, drizzle sugar syrup
Apply whipped cream and spread all around the cake
Put some of the whipped cream in a piping bag and garnish
Sprinkle the praline nuts and garnish the cake with some cherries
Keep in fridge for some time
Apply whipped cream and spread all around the cake
Put some of the whipped cream in a piping bag and garnish
Sprinkle the praline nuts and garnish the cake with some cherries
Keep in fridge for some time
Baking time may vary depending on the oven, so adjust it accordingly
For sugar syrup boil 3 table spoon of sugar in 1/2 cup of water for 4 to 5 minutes and let it cool down completely