Butterscotch Cake Recipe - Butterscotch Fresh Cream Cake Recipe to Welcome 2017
December 2016
Butterscotch cake is one of the most requested cake recipe in yummy tummy. Finally i decided to make this to celebrate this new year. Each new year i used to share special cakes recipes and this year it is butterscotch.
I WISH YOU ALL A VERY HAPPY NEWYEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.
Similar Recipes
Avocado Loaf
Chocolate Chip Banana Bread
Carrot Banana Bread
Eggless Banana Bread
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins
Eggless Whole Wheat Banana Bread
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Banana Chocolate Cupcakes
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Banana Oats Muffins
Check out
Chocolate Roll for 2012
Strawberry Cheesecake for 2013
Glazed Chocolate Cookies for 2015
Rainbow Zebra Cake for 2016
Hope you will give this a try and let me know how it turns out for you..
Preparation Time: 30 mins
Baking Time : 30 to 40 mins
Chilling Time: 2 hours
Serves: 6 to 8
Ingredients:
All Purpose Flour / Maida - 3/4 cup
Sugar - 3/4 cup
Baking Powder - 1 tsp
Eggs - 2
Oil - 1/4 cup
Butterscotch Essence - 1 tsp
For Praline:
Sugar - 3/4 cup
Peanuts - 3/4 cup
For Syrup:
Sugar - 1/2 cup
Water - 1/2 cup
Butterscotch Essence - 1 tsp
For Topping:
Fresh Cream - 2 cup
Icing Sugar - 3 tblspn
Butterscotch Essence - 1 tsp
(My 1 cup measures 240 ml)
Method:
Preheat oven to 180 degree C. Grease a 18 cm cake pan with oil and dust it with flour and coat on all sides. Tap off the excess and set aside.
Take flour, baking powder in a bowl or sieve and sift together. Set aside.
Take eggs in a bowl and use a hand blender and beat till fluffy. Add in half of the sugar and whip till fluffy, add remaining sugar and whip till fluffy.
Add in oil and whip again.
Add in flour and fold gently. Add butterscotch essence and fold gently. Spoon this into the pan and bake for 30 to 40 mins.
Remove it and cool down completely. Chill the cake for 1 hour. Now slice it into three slices and set aside.
Make syrup, by mixing sugar, water and butterscotch essence and mix well.
Whip cream with icing sugar and essence till stiff. Pop this in fridge till needed.
Now take sugar in a sauce pan and cook on medium to high heat till it starts to caramelize. Once it starts to caramelize, add in peanuts and mix well. Let it boil for a min. Now pour this in a parchment paper and set aside to set for 30 mins to 1 hour. Break this into small pieces, take some of it in a blender and crush coarsely. Set aside few chunks for decorating.
Now time to assemble, Take a cake slice in a plate, surround it with strips of parchment paper. Brush the cake with syrup, top with cream and spread evenly. Place a cake slice on top and brush with more syrup. Repeat this and decorate the cake completely with cream.
Sprinkle top with the praline crumbs and decorate with more chunks of praline.
Chill the cake for 2 to 4 hours.
Serve.
Pictorial:
 |
| Take all your ingredients for cake |
 |
| grease a cake pan with oil and dust it with flour, set aside |
 |
| take flour in a bowl |
 |
| add baking powder |
 |
| mix well and set aside |
 |
| take eggs in a bowl |
 |
| whip till fluffy |
 |
| add half of the sugar |
 |
| whip till fluffy |
 |
| add remaining sugar |
 |
| whip till fluffy |
 |
| add oil |
 |
| mix well |
 |
| add in flour |
 |
| fold gently |
 |
| add butterscotch essence |
 |
| fold gently |
 |
| spoon this in the pan |
 |
| bake till done |
 |
| cool it completely and chill for 1 hour |
 |
| slice it into three slices |
 |
| now make praline, take sugar in a sauce pan |
 |
| cook on high heat till it caramelizes |
 |
| now it carmelized |
 |
| add in peanuts |
 |
| mix wel |
 |
| cook till it is brown |
 |
| pour it into parchment paper and set aside to cool for 1 hour |
 |
| now peel off |
 |
| chop it roughly |
 |
| take some in a blender |
 |
| crush coarsely |
 |
| take sugar in a bowl |
 |
| add water |
 |
| add butterscotch essence and mix well |
 |
| take cream in a bowl, i used frozen cream so it has sugar.. if you use normal cream, add some icing sugar |
 |
| whip till thick and fluffy |
 |
| add some butterscotch essence |
 |
| whip till thick |
 |
| place a cake slice on a plate, surround with strips of parchment |
 |
| dip the brush in syrup |
 |
| soak the cake |
 |
| soak well |
 |
| spoon some cream |
 |
| apply a even layer |
 |
| top another slice and brush with syrup |
 |
| top with cream |
 |
| now place a cake and brush with syrup |
 |
| top with cream |
 |
| spread evenly |
 |
| top with the praline crumbs |
 |
| top with praline |
 |
| Chill for couple of hours, slice and serve |
Butterscotch cake is one of the most requested cake recipe in yummy tummy. Finally i decided to make this to celebrate this new year. Each new year i used to share special cakes recipes and this year it is butterscotch.
I WISH YOU ALL A VERY HAPPY NEWYEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.
Similar Recipes
Avocado Loaf
Chocolate Chip Banana Bread
Carrot Banana Bread
Eggless Banana Bread
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins
Check out
Chocolate Roll for 2012
Strawberry Cheesecake for 2013
Glazed Chocolate Cookies for 2015
Rainbow Zebra Cake for 2016
Hope you will give this a try and let me know how it turns out for you..
Preparation Time: 30 mins
Baking Time : 30 to 40 mins
Chilling Time: 2 hours
Serves: 6 to 8
Ingredients:
All Purpose Flour / Maida - 3/4 cup
Sugar - 3/4 cup
Baking Powder - 1 tsp
Eggs - 2
Oil - 1/4 cup
Butterscotch Essence - 1 tsp
For Praline:
Sugar - 3/4 cup
Peanuts - 3/4 cup
For Syrup:
Sugar - 1/2 cup
Water - 1/2 cup
Butterscotch Essence - 1 tsp
For Topping:
Fresh Cream - 2 cup
Icing Sugar - 3 tblspn
Butterscotch Essence - 1 tsp
(My 1 cup measures 240 ml)
Method:
Preheat oven to 180 degree C. Grease a 18 cm cake pan with oil and dust it with flour and coat on all sides. Tap off the excess and set aside.
Take flour, baking powder in a bowl or sieve and sift together. Set aside.
Take eggs in a bowl and use a hand blender and beat till fluffy. Add in half of the sugar and whip till fluffy, add remaining sugar and whip till fluffy.
Add in oil and whip again.
Add in flour and fold gently. Add butterscotch essence and fold gently. Spoon this into the pan and bake for 30 to 40 mins.
Remove it and cool down completely. Chill the cake for 1 hour. Now slice it into three slices and set aside.
Make syrup, by mixing sugar, water and butterscotch essence and mix well.
Whip cream with icing sugar and essence till stiff. Pop this in fridge till needed.
Now take sugar in a sauce pan and cook on medium to high heat till it starts to caramelize. Once it starts to caramelize, add in peanuts and mix well. Let it boil for a min. Now pour this in a parchment paper and set aside to set for 30 mins to 1 hour. Break this into small pieces, take some of it in a blender and crush coarsely. Set aside few chunks for decorating.
Now time to assemble, Take a cake slice in a plate, surround it with strips of parchment paper. Brush the cake with syrup, top with cream and spread evenly. Place a cake slice on top and brush with more syrup. Repeat this and decorate the cake completely with cream.
Sprinkle top with the praline crumbs and decorate with more chunks of praline.
Chill the cake for 2 to 4 hours.
Serve.
Pictorial:
|
| Take all your ingredients for cake |
|
| grease a cake pan with oil and dust it with flour, set aside |
|
| take flour in a bowl |
|
| add baking powder |
|
| mix well and set aside |
|
| take eggs in a bowl |
|
| whip till fluffy |
|
| add half of the sugar |
|
| whip till fluffy |
|
| add remaining sugar |
|
| whip till fluffy |
|
| add oil |
|
| mix well |
|
| add in flour |
|
| fold gently |
|
| add butterscotch essence |
|
| fold gently |
|
| spoon this in the pan |
|
| bake till done |
|
| cool it completely and chill for 1 hour |
|
| slice it into three slices |
|
| now make praline, take sugar in a sauce pan |
|
| cook on high heat till it caramelizes |
|
| now it carmelized |
|
| add in peanuts |
|
| mix wel |
|
| cook till it is brown |
|
| pour it into parchment paper and set aside to cool for 1 hour |
|
| now peel off |
|
| chop it roughly |
|
| take some in a blender |
|
| crush coarsely |
|
| take sugar in a bowl |
|
| add water |
|
| add butterscotch essence and mix well |
|
| take cream in a bowl, i used frozen cream so it has sugar.. if you use normal cream, add some icing sugar |
|
| whip till thick and fluffy |
|
| add some butterscotch essence |
|
| whip till thick |
|
| place a cake slice on a plate, surround with strips of parchment |
|
| dip the brush in syrup |
|
| soak the cake |
|
| soak well |
|
| spoon some cream |
|
| apply a even layer |
|
| top another slice and brush with syrup |
|
| top with cream |
|
| now place a cake and brush with syrup |
|
| top with cream |
|
| spread evenly |
|
| top with the praline crumbs |
|
| top with praline |
|
| Chill for couple of hours, slice and serve |
Butterscotch cake is one of the most requested cake recipe in yummy tummy. Finally i decided to make this to celebrate this new year. Each new year i used to share special cakes recipes and this year it is butterscotch.
I WISH YOU ALL A VERY HAPPY NEWYEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.
Similar Recipes
Avocado Loaf
Chocolate Chip Banana Bread
Carrot Banana Bread
Eggless Banana Bread
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins
Check out
Chocolate Roll for 2012
Strawberry Cheesecake for 2013
Glazed Chocolate Cookies for 2015
Rainbow Zebra Cake for 2016
Hope you will give this a try and let me know how it turns out for you..
Preparation Time: 30 mins
Baking Time : 30 to 40 mins
Chilling Time: 2 hours
Serves: 6 to 8
Ingredients:
All Purpose Flour / Maida - 3/4 cup
Sugar - 3/4 cup
Baking Powder - 1 tsp
Eggs - 2
Oil - 1/4 cup
Butterscotch Essence - 1 tsp
For Praline:
Sugar - 3/4 cup
Peanuts - 3/4 cup
For Syrup:
Sugar - 1/2 cup
Water - 1/2 cup
Butterscotch Essence - 1 tsp
For Topping:
Fresh Cream - 2 cup
Icing Sugar - 3 tblspn
Butterscotch Essence - 1 tsp
(My 1 cup measures 240 ml)
Method:
Preheat oven to 180 degree C. Grease a 18 cm cake pan with oil and dust it with flour and coat on all sides. Tap off the excess and set aside.
Take flour, baking powder in a bowl or sieve and sift together. Set aside.
Take eggs in a bowl and use a hand blender and beat till fluffy. Add in half of the sugar and whip till fluffy, add remaining sugar and whip till fluffy.
Add in oil and whip again.
Add in flour and fold gently. Add butterscotch essence and fold gently. Spoon this into the pan and bake for 30 to 40 mins.
Remove it and cool down completely. Chill the cake for 1 hour. Now slice it into three slices and set aside.
Make syrup, by mixing sugar, water and butterscotch essence and mix well.
Whip cream with icing sugar and essence till stiff. Pop this in fridge till needed.
Now take sugar in a sauce pan and cook on medium to high heat till it starts to caramelize. Once it starts to caramelize, add in peanuts and mix well. Let it boil for a min. Now pour this in a parchment paper and set aside to set for 30 mins to 1 hour. Break this into small pieces, take some of it in a blender and crush coarsely. Set aside few chunks for decorating.
Now time to assemble, Take a cake slice in a plate, surround it with strips of parchment paper. Brush the cake with syrup, top with cream and spread evenly. Place a cake slice on top and brush with more syrup. Repeat this and decorate the cake completely with cream.
Sprinkle top with the praline crumbs and decorate with more chunks of praline.
Chill the cake for 2 to 4 hours.
Serve.
Pictorial:
|
| Take all your ingredients for cake |
|
| grease a cake pan with oil and dust it with flour, set aside |
|
| take flour in a bowl |
|
| add baking powder |
|
| mix well and set aside |
|
| take eggs in a bowl |
|
| whip till fluffy |
|
| add half of the sugar |
|
| whip till fluffy |
|
| add remaining sugar |
|
| whip till fluffy |
|
| add oil |
|
| mix well |
|
| add in flour |
|
| fold gently |
|
| add butterscotch essence |
|
| fold gently |
|
| spoon this in the pan |
|
| bake till done |
|
| cool it completely and chill for 1 hour |
|
| slice it into three slices |
|
| now make praline, take sugar in a sauce pan |
|
| cook on high heat till it caramelizes |
|
| now it carmelized |
|
| add in peanuts |
|
| mix wel |
|
| cook till it is brown |
|
| pour it into parchment paper and set aside to cool for 1 hour |
|
| now peel off |
|
| chop it roughly |
|
| take some in a blender |
|
| crush coarsely |
|
| take sugar in a bowl |
|
| add water |
|
| add butterscotch essence and mix well |
|
| take cream in a bowl, i used frozen cream so it has sugar.. if you use normal cream, add some icing sugar |
|
| whip till thick and fluffy |
|
| add some butterscotch essence |
|
| whip till thick |
|
| place a cake slice on a plate, surround with strips of parchment |
|
| dip the brush in syrup |
|
| soak the cake |
|
| soak well |
|
| spoon some cream |
|
| apply a even layer |
|
| top another slice and brush with syrup |
|
| top with cream |
|
| now place a cake and brush with syrup |
|
| top with cream |
|
| spread evenly |
|
| top with the praline crumbs |
|
| top with praline |
|
| Chill for couple of hours, slice and serve |
