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Preparation Time : 20
Cook Time : 50
Total Time : 70
Thick Curd – 1/2 cup
Baking Soda – 1/2 tsp
Vinegar – 1 tbsp
Maida – 1 and 1/2 cups
Sugar – 1 cup
Baking Powder – 1 tsp
Melted Butter – 1/8 cup
Butterscotch Essense – 1 tsp
Butterscotch Chips – 1/2 cup
Water – 1/2 cup
Oil – 1/8 cup
For Frosting:- Whipped cream 1 small bowl
Butter scotch crush 3 tablespoons
Some Butterscotch chips 2 tsp for decoration of cake
Caramel 2 tablespoon for piping
Butterscotch Food flavour 3 teaspoon to be mixed in whipped cream
Sugar water syrup 3-4 tablespoons
Raspberry jam 1 teaspoon just for making border
Measure and take maida and baking powder in a mixing bowl,whisk it well
In another mixing bowl take sugar.
Add water,oil and melted butter.
Then add butterscotch essence.Whisk it well and stir till sugar dissolves completely, set aside.
Now take thick curd in another mixing bowl,add baking soda and vinegar to it.
Now add this to oil-water-sugar mixture.Whisk well.
Now add flour little by little and keep whisking. Whisk well so that there are no lumps, it will form a creamy flowing batter.Now coat butterscotch chips with a tsp of flour.
Greece the heart shaped baking cake tin, dust with maida, pour the batter inside the tin.
Bake in preheated oven at 180 degree for 50 mins, check using toothpick, its ready or not.
Take out and cool well...do not do icing immediately, when the cake comes to normal room temperature then will do icing.
Now using whipped cream, add butterscotch food flavour , beat well, keep aside.
Now divide the cake into 3 layers put sugar water syrup in each layer, along with butterscotch crush in each layer, cover the cake using whipped cream nicely.
Make a piping bag, put caramel inside make a design of your choice and decorate nicely as shown in picture.
Using decoration comb make a design at the sides of cake, make border using raspberry jam, Serve at room temperature.
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