Butterscotch Cake

Ingredients

• 1Basic vanilla sponge (see recipe), 8-inch
• 1/2 cupVanilla soaking syrup (see recipe)
• 3/4 cupButterscotch crush (praline)
• 1 tspButterscotch essence
• 2 cupsWhipped cream
• a few dropsLemon yellow food colour
• 3 tbspCaramel sauce (drizzle)

Method

1. 1

   Flavour the whipped cream with butterscotch essence and a few drops of yellow colour.

2. 2

   Slice the vanilla sponge into 3 layers.

3. 3

   Soak each layer with syrup. Spread butterscotch cream and a generous sprinkle of butterscotch crush between each.

4. 4

   Stack, crumb-coat, chill 15 minutes.

5. 5

   Final coat with butterscotch cream. Press more butterscotch crush onto the sides.

6. 6

   Drizzle caramel sauce on top in a spiral or zigzag pattern.