Butterscotch Cake

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

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

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

Cut and serve chilled

Note:

Baking time may vary depending on the oven, so adjust it accordingly

For the recipe of Praline Nuts Click Here
For the recipe of Butterscotch Sauce Click Here

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