Egg less butterscotch cake My daughter's recipe


Eggless Butterscotch Cake- My Daughter's Recipe

(For half kg or six-inch cake)

Eggless-butterscotch-cake.png

FOR THE CAKE

1. Take 1/2 cup of curd in a large bowl. To the curd, add 1/2 cup of sugar and 1/4 cup of vegetable oil and mix with a whisk until the sugar is completely dissolved.
2. Place a sieve over the bowl and add 1 cup of all-purpose flour (maida), 1/2 tsp of salt, 1 tsp of baking powder and 1/2 tsp of baking soda and sieve it into the wet mixture.
3. Combine the wet and dry ingredients with a whisk until there are no lumps.
4. Add 1 tsp of butterscotch essence and mix in. Scrape the bowl with a silicone spatula to ensure the batter is thoroughly mixed.
5. Bake the batter at 180C by dividing it equally into 3 six-inch molds greased and lined with parchment paper. Or bake it in 1 six-inch mold and divide it into 3 equal layers after being baked.
6. You'll know the cake ready when a toothpick or a skewer inserted in the center comes out clean.
7. Let the cake cool completely and remove from the mold.

FOR THE SIMPLE SYRUP

1. Boil 1/2 cup of water and add 1/4 to 1/2 cup of sugar and mix until the sugar is dissolved.
2. Add a few drops of essence to the syrup (optional).
*This syrup is used to soak the cake layers to keep them moist. If you are refrigerating the cake for later, I highly recommend soaking the cake in simple syrup so that it doesn't dry out.*


FOR THE WHIPPED CREAM

1. Take about 1 cup of cold whipping cream in a bowl ( I used non-dairy whipping cream) and whisk using an electric whisk for about 7-10 minutes until stiff peaks form.
2. Add a few drops of yellow food color to give the cream a light yellow color.
3. Adding butterscotch essence to the cream is optional.

FOR THE NUT PRALINE

1. Take about 1/2 cup of almonds or peanuts and chop them coarsely with a knife.
2. Grease a surface or a plate with oil or butter and keep ready.
3. In a saucepan, add 1/2 cup of sugar and heat on a medium flame until the sugar starts the caramelize. *Do not stir the sugar before caramelization. Swirl the saucepan to ensure even caramelization*
4. Once the sugar reaches a golden amber color, remove from the heat and add 1 tsp of butter. Whisk quickly as the hot mixture will tend the froth up.
5. Return to the heat and add in the chopped nuts and quickly coat them evenly with caramel using a silicone spatula.
6. Immediately transfer the caramel to the greased surface/ plate and spread evenly with the help of the spatula. Allow cooling completely.

ASSEMBLING THE CAKE

1. Take a cake board and put a small amount of cream. Place the bottom cake layer on the cream to make sure it doesn't move on the board while decorating.
2. Soak the layer with about 2-3 spoons of simple syrup and add a dollop of the whipped cream. Spread the cream evenly onto the layer.
3. Repeat this for all the layers of the cake, soaking with simple syrup and spreading cream.
4. Coat the entire cake in a thin layer of cream and let it cool in the fridge for about 30 minutes.
*This is called crumb coating as it locks in all the crumbs ensuring a smooth finish.*
5. Frost the cake with some more whipped cream giving it a smooth finish and sharp edges.
6. Place the remaining whipped cream into a piping bag fitted with a star nozzle ( I used Wilton 1M piping tip) and pipe roses on the top of the cake.
7. Finally, crush the nut praline using a rolling pin into rough pieces and embed onto the circumference of the cake at the bottom.
8. Cool the cake in the fridge for everything to set.

No comments:

Post a comment