Eggless Butter Scotch Cake
It was my Lil Champ"s 15 th month completion and by god's grace we still
celebrate his monthly milestone. In past all these years has done
Chocolate,Orange, Lemon and lots of other cakes for him. This time wanted to do
something subtle but rich in flavor cake, after considering lots of options
decided to do a Butterscotch cake. Creamy, Yummy, Rich Cake Topped with
Chocolate, Sugar Shavings and Cashew Praline. Ummmmm.. Trust me you can not
resist it..:) <3
Ingredients
- For Sugar Shavings
* I Cup Sugar
- For Praline
* Few Cashew
* 1/2 Cup Sugar
* Few Drops of Oil
- For Whipping Cream/Frosting
* Butter Scotch Essence
* Lemon Yellow Color
* Whipping Cream 1 Cup
* 1/2 Cup Powdered sugar/Icing Sugar
- For Cake
* 1.5 Cups All purpose flour/Maida
* 1 Tsp. Baking Soda
* 1 Tsp. Baking Powder
* 1/2 cup powdered sugar
* 2 Tbsp. Vinegar/lemon Juice
* Butter scotch essence 2 Tsp.
* Butter 1/2 cup ( at room temperature)
* Butter scotch crush 2-3 Tbsp.
* 8" Cake tin, greased well and lined with butter paper
* 1/2 cup milk ( Room Temperature)
- For Assembling Cake
* Cutter Scotch Crush
* Sugar Syrup
Process
- Cake
Take a bowl add butter and sugar and beat till light creamy and fluffy. In a
separate bowl add all the dry ingredients ( Flour/Baking Soda/Baking Powder)
and sieve/sift them At least twice ( Since the cake is eggless sieving give nice
air to the flour mix that will give desired texture to your cake.To the Butter
sugar mix add butter scotch essence and butter scotch crush and beat well. After
this, add half of the flour mix and half of the Milk and beat the batter well.
Once done, add rest of the flour mix and rest of the milk and mix all the
ingredients well enough to make a pouring consistency batter ( ensure not to
over beat the mix at this point).
Just before putting the cake in baking/cake tin add Vinegar/lemon juice and
very quickly give good mix to the batter ( DO not over beat). Immediately after
adding Vinegar transfer the batter to cake tin and pop it in oven to bake. bake
the cake in pre heated oven at 180 degrees for 35+ mints./or till a tooth pick
comes clear.Once the cake is baked let the cake cool completely before slicing
and frosting it.
- Praline
In a non stick pan add sugar and let it caramelize on low flame till pouring
consistency ensure to stir well else sugar lumps will form. to this add Cashew
and cook for another mints. Now turn off the flame and pour the mix in a
greased steal plate and let it cool.
Once cooled push the plate from below so that sugar chunk come out, once done
put it In a blender and give it a pulse or 2 and your Butter Scotch Praline is
ready. :)
- Sugar Shavings
In a non stick pan add sugar and let it caramelize on low flame till pouring
consistency ensure to stir well to avoid lumps. Once done turn off the flame
pour the mix in a greased steel plate and let cool. Now, with the help of sharp
knife mark rough marks of the desired shapes of sugar shaving and push the
plate from below so that sugar chunks come out. Your Sugar shavings are ready..
:)
- For Whipping Cream/Frosting
In a bowl take Whipping cream and with a beater beat the cream till soft peaks
on medium speed. Once done, add sugar, food color,essence and crush and beat
on high speed till stiff peaks. Once done Freeze for at least 30 mints. before
you proceed decorating the cake.
- Assembling Cake
on a plate take cake slice it with a sere-ted long knife in two. on the bottom
layer sprinkle some sugar syrup, some cream frosting and 2 tbsp. of crush and
spread evenly. Place second layer and sprinkle some more sugar syrup. Now add
good amt. of cream frosting and spread even on all the sides of cake. once done
wait for the final coat and freeze the cake for at least 20 mints. Once 20 mints.
are over, take out the cake and take more cream frosting and smooth-en the cake
with a butter knife.palate knife. Once done decorate with Chocolate
shaving,Sugar Shaving,Praline, Melted Chocolate, Sugar Sprinklers whatever you
desire.. :)
Your Yummy irresistible Butterscotch Cake is ready to gulp.. :) <3
It was my Lil Champ"s 15 th month completion and by god's grace we still
celebrate his monthly milestone. In past all these years has done
Chocolate,Orange, Lemon and lots of other cakes for him. This time wanted to do
something subtle but rich in flavor cake, after considering lots of options
decided to do a Butterscotch cake. Creamy, Yummy, Rich Cake Topped with
Chocolate, Sugar Shavings and Cashew Praline. Ummmmm.. Trust me you can not
resist it..:) <3
Ingredients
- For Sugar Shavings
* I Cup Sugar
- For Praline
* Few Cashew
* 1/2 Cup Sugar
* Few Drops of Oil
- For Whipping Cream/Frosting
* Butter Scotch Essence
* Lemon Yellow Color
* Whipping Cream 1 Cup
* 1/2 Cup Powdered sugar/Icing Sugar
- For Cake
* 1.5 Cups All purpose flour/Maida
* 1 Tsp. Baking Soda
* 1 Tsp. Baking Powder
* 1/2 cup powdered sugar
* 2 Tbsp. Vinegar/lemon Juice
* Butter scotch essence 2 Tsp.
* Butter 1/2 cup ( at room temperature)
* Butter scotch crush 2-3 Tbsp.
* 8" Cake tin, greased well and lined with butter paper
* 1/2 cup milk ( Room Temperature)
- For Assembling Cake
* Cutter Scotch Crush
* Sugar Syrup
Process
- Cake
Take a bowl add butter and sugar and beat till light creamy and fluffy. In a
separate bowl add all the dry ingredients ( Flour/Baking Soda/Baking Powder)
and sieve/sift them At least twice ( Since the cake is eggless sieving give nice
air to the flour mix that will give desired texture to your cake.To the Butter
sugar mix add butter scotch essence and butter scotch crush and beat well. After
this, add half of the flour mix and half of the Milk and beat the batter well.
Once done, add rest of the flour mix and rest of the milk and mix all the
ingredients well enough to make a pouring consistency batter ( ensure not to
over beat the mix at this point).
Just before putting the cake in baking/cake tin add Vinegar/lemon juice and
very quickly give good mix to the batter ( DO not over beat). Immediately after
adding Vinegar transfer the batter to cake tin and pop it in oven to bake. bake
the cake in pre heated oven at 180 degrees for 35+ mints./or till a tooth pick
comes clear.Once the cake is baked let the cake cool completely before slicing
and frosting it.
- Praline
In a non stick pan add sugar and let it caramelize on low flame till pouring
consistency ensure to stir well else sugar lumps will form. to this add Cashew
and cook for another mints. Now turn off the flame and pour the mix in a
greased steal plate and let it cool.
Once cooled push the plate from below so that sugar chunk come out, once done
put it In a blender and give it a pulse or 2 and your Butter Scotch Praline is
ready. :)
- Sugar Shavings
In a non stick pan add sugar and let it caramelize on low flame till pouring
consistency ensure to stir well to avoid lumps. Once done turn off the flame
pour the mix in a greased steel plate and let cool. Now, with the help of sharp
knife mark rough marks of the desired shapes of sugar shaving and push the
plate from below so that sugar chunks come out. Your Sugar shavings are ready..
:)
- For Whipping Cream/Frosting
In a bowl take Whipping cream and with a beater beat the cream till soft peaks
on medium speed. Once done, add sugar, food color,essence and crush and beat
on high speed till stiff peaks. Once done Freeze for at least 30 mints. before
you proceed decorating the cake.
- Assembling Cake
on a plate take cake slice it with a sere-ted long knife in two. on the bottom
layer sprinkle some sugar syrup, some cream frosting and 2 tbsp. of crush and
spread evenly. Place second layer and sprinkle some more sugar syrup. Now add
good amt. of cream frosting and spread even on all the sides of cake. once done
wait for the final coat and freeze the cake for at least 20 mints. Once 20 mints.
are over, take out the cake and take more cream frosting and smooth-en the cake
with a butter knife.palate knife. Once done decorate with Chocolate
shaving,Sugar Shaving,Praline, Melted Chocolate, Sugar Sprinklers whatever you
desire.. :)
Your Yummy irresistible Butterscotch Cake is ready to gulp.. :) <3
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