kalpana’s la cucina..... spice 4 all seasons: BUTTERSCOTCH CAKE

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Thursday, 4 January 2018

BUTTERSCOTCH CAKE

Butterscotch is a very special cake for me as it was one of my Mom-Dad’s favourite cake. I have tried it today as this day is very special, that is my Mom’s birthday. I remember, last year we had celebrated her birthday at my place. But who knew that it was her last birthday celebration and she was going to leave this world very soon. Both my parents loved butterscotch ice cream as well. I am also a big fan of this flavour. For me, my mom’s birthday is very special so I made this cake for her and with this I am happy to share with you all that this is my blog’s 500 th recipe, so this cake is close to my heart. Mom is not there for celebrations but yes, I know she must be watching me from heaven and must be very happy.

The cake is very rich, soft, spongy and super delicious. Fresh cream delivers the richness, eggs helps to make the cake light and spongy and yes, praline is responsible for the taste and the extra crunch. The dreamy light brown butterscotch sauce frosting is the perfect addition to the butterscotch cake. I am very happy for completing 500 shares on my blog and want to thank you all for this encouragement and support. So here is the easy, quick and delicious BUTTERSCTOCH CAKE recipe with step-by-step pictures.

INGREDIENTS:

For Cake Base:

1 ½ Cup All Purpose Flour

1 Cup Powder Sugar

2 Large Eggs + 1 Egg Yolk [see notes]

1 ½ teaspoon Baking Powder

¼ teaspoon Baking Soda

½ Cup Unsalted Butter

½ Cup Milk / Buttermilk

1 teaspoon Butterscotch Essence

2 tablespoon Butterscotch Sauce [see notes]

½ teaspoon Salt

For Whipping Cream Frosting:

2 Cup Heavy Whipping Cream

¼ Cup Confectioner’s Sugar, sifted [adjust accordingly]

1 teaspoon Butterscotch Essence

2 teaspoon Gelatin, for stabilizing the cream [optional]

5-6 Drops Yellow Food Colour

For Sugar Syrup:

2 tablespoon Sugar

2 tablespoon Water

For Praline:

1 Cup Granulated Sugar

3 tablespoon Butter

¼ Cup finely chopped Nuts

METHOD:

For Making Cake Base:

STEP 1 – Pre-heat the oven at 375 degree F or 190 degree C, position a rack in the middle of the oven. Grease the 7 inch cake with butter and dust a little flour to coat the pan or and line a butter paper.

STEP 2 – In a medium mixing bowl, sift flour, baking powder, baking soda and salt. Whisk the dry ingredients well. Set aside.

STEP 3 – Now in another mixing bowl, add butter and sugar and beat the mixture on medium high speed until light and creamy.

STEP 4 – Scrap the sides in between and again beat it well for 2-3 minutes.

STEP 5 – Add eggs, one by one and start beating on high speed.

STEP 6 – Now goes in butterscotch essence followed by butterscotch sauce. Continue mixing on medium speed for 3-4 minutes.

STEP 7 – Now reduce the speed to lowest and add dry ingredients and milk starting with flour mix and ending with flour. [do not over mix] Add flour mix and milk in 2-3 small batches.

The cake batter is ready. If you feel it is thick you can add few teaspoon milk and mix well.

STEP 8 – Transfer the cake batter in the greased and prepared cake tin.

STEP 9 – Bake in the middle rack for about 35-45 minutes or until a toothpick inserted in the centre of the cake comes out clean.

STEP 10 – Cool the cake on a rack in the oven for 5-10 minutes.

Then remove from oven and demould and remove the butter paper from it and cool down on a rack completely.

For Making Praline:

STEP 1 – Take sugar in a heavy bottomed saucepan, switch it on medium heat.

Do not stir, let the sugar starts melting.

STEP 2 – Once the sugar starts bubbling, keep swirling the pan until the sugar begins to caramelize

and turn a nice yellowish-brown colour.

STEP 3 – Switch off the heat, add in butter and chopped nuts. Mix well until the butter has merged well in the caramel.

STEP 4 – Transfer to the preparing baking sheet and spread it quickly and evenly.

Let it cool. Be careful as it is very hot.

STEP 5 – After 5-10 minutes, once it has cooled, break it roughly into pieces.

STEP 6 – Transfer it into a zip lock bag and crush roughly with a rolling pin or put it in the mixer pot and pulse a few times to crumble it down.

It’s ready to use as a toppings for cakes and ice creams or anything you wish. [see notes]

For Making Sugar Syrup:
STEP 1 - Mix water and sugar in a small bowl. Stir it well till the sugar get dissolved completely.
STEP 2 - Use it as per desired on your cake layer.

For Whipped Cream Frosting:

STEP 1 – In a big mixing bowl add whipping and start whipping on low speed for 2-3 minutes.

STEP 2 – Then increase the speed and beat it again on high speed for 4-5 minutes or until stiff peaks.

STEP 3 – Add butterscotch essence and yellow food colour in the cream and give a nice mix.

STEP 4 – Transfer the cream in a zip lock bag and refrigerate it.

Assembling The Cake:

STEP 1 – Once the cake has completely cooled down, divide it into three layers with the help of serrated knife.

STEP 2 – Brush each layer with the help of sugar syrup.

STEP 3 – Take the first layer on your turn table and pipe out the whipped cream in circular motion starting from outer circumference towards the centre. Flatten and smooth the cream with an offset spatula. Sprinkle 1 tablespoon praline on it.

STEP 4 – Then repeat the same with the second layer.

STEP 5 – Finally assemble the final layer on the top and cover the cake with frosting. Refrigerate the cake for about 30 minutes.

STEP 6 – Now remove the cake from fridge and drizzle butterscotch sauce over the cake and spread it evenly with a very light hand. Sprinkle some more praline on the top of the cake. You can add more or less as you desire. Again refrigerate the cake for 30 minutes.