Butterscotch Caramel Cake
Vanilla sponge layered with butterscotch crunch praline and butterscotch-essenced whipped cream — the caramelised-nut crunch against the soft cream is what makes the bakery butterscotch cake unforgettable.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1/2 cupVanilla soaking syrup
- 1 cupButterscotch crunch (crushed praline / granules)
- 3 cupsWhipped cream
- 1 tspButterscotch essence
- a few dropsLemon yellow food colour
- 1/4 cupExtra butterscotch crunch (garnish)
Method
- 1
Mix the butterscotch essence and a few drops of lemon yellow colour into a portion of the whipped cream — this is the butterscotch cream.
- 2
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 3
Place the first disc on a turn-table. Brush with vanilla soaking syrup. Spread butterscotch cream and scatter butterscotch crunch generously.
- 4
Place the second disc, soak, layer again with cream and crunch.
- 5
Top with the third disc and lightly soak. Mask the cake with butterscotch cream.
- 6
Press extra butterscotch crunch around the sides and pipe cream rosettes on top with a star nozzle. Sprinkle more crunch and refrigerate at least 2 hours.