Preheat the oven at 180 degree. Sieve Flour and Cornflour.

In a large bowl beat Egg & Sugar for 12 minutes in High speed with a hand mixer.

Add flour mix to this and fold gently.Transfer this to baking tin

Bake for 25-30 minutes or till a toothpick inserted in the centre comes out clean.

While cake is in the oven we can prepare Praline.Place pan on medium flame & melt the sugar when it starts to light brown color turn off the stove and add butter and cashewnut.mix well.transfer this to a greased surface.when it cools down crush it(don't power it)

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

Meanwhile we can prepare the sauce.Melt the sugar & butter in a heavy bottomed saucepan set over low heat.Add milkmaid stir well for 5 seconds.Turn off the stove. Add Butterscotch essence.

Next, get down to assembling the cake. Gently cut the cake into 2 slices horizontally.

On the bottom-most slice just drizzle sugar syrup.[boil 1/4 cup of water with equal qty of sugar]it makes cake moist.

Now pour half the qty of butterscotch sauce over it.[if the sauce it too dry add some milk]Now add half the qty of praline.

Sandwich the cake on top and repeat with syrup then add the remaining sauce and coat the sides of the cake. Add the praline on top and the sides.