Butterscotch cake

Name: Butterscotch cake
Total time: 28800 s
Yield: 8-9 servings
Cuisine: Indian
Ingredients: 1cup + 1/2 cup Maida; 1/2 cup Powdered sugar; 3/4 cup Milk; 1/3 cup Butter; 1/4 cup Butterscotch crush; 1/2 cup Condensed milk; 3/4 tsp Baking powder; 1/2 tsp Baking soda; 1tsp+ 1/2 tsp Vinegar; 1 tsp Butterscotch essence; 2 1/2 cup Whipped cream; 1 tsp Butterscotch essence; As needed Lemon colour few drops; as required Cream; As required Sponge; 1/4 cup Dry fruits; 3 tbsp Butterscotch caramelised syrup; 3 tbsp Butterscotch crush; 1/4 cup Sugar syrup

ANJALI JINDAL @anjalijindal28

Delhi, Delhi, India

Want to try some new flavours

ANJALI JINDAL @anjalijindal28

Delhi, Delhi, India

Want to try some new flavours

Saved

Ingredients

7-8 hrs

8-9 servings

Sponge
1cup + 1/2 cupMaida
1/2 cupPowdered sugar
3/4 cupMilk
1/3 cupButter
1/4 cupButterscotch crush
1/2 cupCondensed milk
3/4 tspBaking powder
1/2 tspBaking soda
1tsp+ 1/2 tspVinegar
1 tspButterscotch essence
ForCream
2 1/2 cupWhipped cream
1 tspButterscotch essence
As neededLemon colour few drops
For icing
as required Cream
As requiredSponge
1/4 cupDry fruits
3 tbspButterscotch caramelised syrup
3 tbspButterscotch crush
1/4 cupSugar syrup

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Steps

7-8 hrs

1

We make sponge in same way we make sponge for chocolate cake the difference is essence as we can make sponge in oven so we make it 8 hrs before as it give good softness
2

As the sponge is over baked that is why it baked good from inside now we make the cream by beating it from beating in a gap of 1 hr as first we beat then put again in freezer
3
4

Once cream look like soft peaks add essence & colour
5

Now cut the sponge in two half & spread sugar syrup (1/4 cup water + 3 tbsp sugar) then butterscotch crush & syrup then cream & on cream also put crush & syrup
6

Then other half of sponge & cover it with cream & dress it with dry fruits
7

Now cool it at least for 5 hrs then write name & again freeze it