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BUTTERSCOTCH CAKE

INGREDIENTS

  • Eggs 15 nos
  • Sugar 1/2kg
  • Flour 1/2kg

Cake gel 40gms

  • Vanilla essence 20ml

Whip cream 500gms

Chef of the day: “Today is the best i will ever be …..“

and this ‘Today’ will be everyday (B. ANUSREE YADAV, BHMCT 2nd sem)

PROCEDURE

  1. 1. BUTTERSCOTCH SAUCE:
  2. a. Caramelize the sugar & add butter.
  3. b. Add the cream to the mixture & cook it until smooth sauce (spoon coating consist)
  4. 2. SPONGE:
  5. a. Whip the eggs until stiff peaks by adding sugar to it.
  6. b. Fold in the flour gently & add some oil to the mixture.
  7. c. Grease a tray, pour the mixture & bake at 1800 C for 30 min.
  8. d. Cool it on wire rack after baking.
  9. 3. CAKE LAYERING:
  10. a. Slice the sponge into 3 layers & sprinkle flavored sugar for the moisture.
  11. b. Layer the cake with butterscotch chips, sauce & whipped cream.
  12. c. Finish the cake with butterscotch glaze & butterscotch chips.
  13. d. chill it before serving.