INDIAN BUTTERSCOTCH ESSENCE RECIPES

Steps:

• To Make Cake
• Mix the dry ingredients in a bowl - maida, baking powder, baking soda and salt. Sift it a couple of times and keep aside.
• In another bowl, take the egg whites and whip it. Powder the sugar and whip it with the whites.
• Add the egg yolks one by one and beat with this. Also beat the oil.
• Finally mix the vanilla essence and butterscotch essence.
• Mix the sifted dry ingredients with the wet mix. Add the milk too.
• Using a spatula mix till everything comes together.
• Prepare a 7" cake pan and bake it in a 180degree oven for 30 minutes. Alternatively you can divide the batter into 2 or 3 pans and bake thin cakes. I have baked 2 cakes in seperate 7" pans.
• Let the cakes cool down completely before frosting.
• To Make Butterscotch Sauce
• Take the sugar in a sauce pan. Melt it and let it boil till it turns golden brown.
• Add butter and mix with the caramel. Switch off.
• Add the cream and mix together. Add a little sauce also to balance the taste.
• Butterscotch is ready. You can strain it if needed. Cool it.
• To Make Praline
• Take the sugar in a pan. Melt it and let it caramelize.
• Add butter, salt and mix with it.
• Mix in chopped nuts with this.
• Immediately transfer the mixture onto a butter paper. Cool it.
• After it cools, crush it roughly and keep this praline ready.
• To Make Sugar Syrup
• Melt the sugar with water in a sauce pan. Cool and keep this aside.
• To Make Whipped Cream
• Take the cream in a chilled bowl. Whip it using an electric blender for 5 minutes.
• Add 1 tbsp of the prepared butterscotch sauce and yellow food colour with this.
• Whip this again till stiff peaks are formed. Keep it in the fridge till it is ready to use.
• To Assemble the Cake
• Take a slice of cake on a cake board or cake stand. I had baked 2 thin cakes, so i took the first cake.
• Apply some sugar syrup over the cake.
• Spread some butterscotch sauce all over.
• Apply a thick layer of the whipped cream all over. Sprinkle the praline all around.
• Place the second cake layer and repeat the same process.
• Finally apply the whipped cream all around the cake.
• Decorate with the extra praline, butterscotch sauce and sprinkles.

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Prepare a cake tin by spreading some butter on all sides and then dusting it with some of the all-purpose flour, then remove the excess flour from the cake tin.
• Combine the remaining All-Purpose Flour (1 1/2 cup), Baking Powder (1 teaspoon), and Baking Soda (1/2 teaspoon). Sieve it and keep aside. To a bowl, add Butter (3/4 cup) and Powdered Confectioners Sugar (3/4 cup). Beat well until soft.
• Add the Egg (2), one at a time and beat until light and fluffy. Add Butterscotch Extract (1 teaspoon) and combine well. Now add the sieved all-purpose flour and Milk (1/2 cup) 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. 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 (2 cup) into a bowl. Add Powdered Confectioners Sugar (1/4 cup) and Vanilla Essence (1/4 teaspoon), and beat until it forms soft peaks. To assemble the cake, keep all the things ready, whipped cream, Sugar Syrup (to taste), an optional one fourth cup of butterscotch sauce and Praline Nut (1/2 cup).
• Place a layer of cake on the setting plate. Drizzle some sugar syrup on the cake. Put four to five tablespoons of whipped cream on the cake. Spread well.
• Drizzle on some butterscotch sauce, if using, and praline nuts. Place on the second layer of cake, drizzle and 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 Cherry (to taste). Keep in the fridge for some time. Cut and serve chilled.