Pan Indian

Butterscotch cake

Name: Butterscotch cake
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Indian bakery
Ingredients: one 8 inch vanilla sponge split in 3 plain sponge cake; 1 2/3 cups chilled fresh cream (thickened cream, heavy cream); 3/4 cup plus 2 tbsp divided sugar; 2 tbsp butter; 1/3 cup chopped cashews; 1/2 cup water; 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract)

Caramel cream, crunchy praline, a sponge that smells of brown butter. India’s favourite flavour, as a cake.

80 minTime

4 gProtein each

mildSpice

Butterscotch, the Indian way2 chapters · 1 min read

Make it your way

Grandma's wayCaramel cream and nut praline, bakery style.

The original

401kcalsame

4 gproteinsame

1 gfibresame

80minutessame

Indian bakery butterscotch cake.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cakeone 8 inch vanilla sponge, split in 3

Fresh cream (thickened cream, heavy cream)1⅔ cups, chilled

Sugar¾ cup plus 2 tbsp, divided

Butter2 tbsp

Cashews⅓ cup, chopped

Water½ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

5 steps

1Praline: melt 100 g sugar in a pan without stirring until amber, add the cashews, tip onto a greased plate and cool. Crush coarsely.
2Caramel sauce: melt 50 g sugar to amber, whisk in the butter and 50 g of the cream. Cool.
3Simmer the water with the remaining sugar for a soak. Whip the remaining cream with vanilla and half the caramel sauce.
4Layer: soak each sponge, spread cream, sprinkle praline. Frost the cake.
5Drizzle the rest of the caramel on top, press praline on the sides and chill 2 hours.

Serve it like this

Serve chilled wedges with extra praline on top and a drizzle of caramel on the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pan Indian

Butterscotch cake

Caramel cream, crunchy praline, a sponge that smells of brown butter. India’s favourite flavour, as a cake.

80 minTime

4 gProtein each

mildSpice

Butterscotch, the Indian way2 chapters · 1 min read

Make it your way

Grandma's wayCaramel cream and nut praline, bakery style.

The original

401kcalsame

4 gproteinsame

1 gfibresame

80minutessame

Indian bakery butterscotch cake.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cakeone 8 inch vanilla sponge, split in 3

Fresh cream (thickened cream, heavy cream)1⅔ cups, chilled

Sugar¾ cup plus 2 tbsp, divided

Butter2 tbsp

Cashews⅓ cup, chopped

Water½ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

5 steps

1Praline: melt 100 g sugar in a pan without stirring until amber, add the cashews, tip onto a greased plate and cool. Crush coarsely.
2Caramel sauce: melt 50 g sugar to amber, whisk in the butter and 50 g of the cream. Cool.
3Simmer the water with the remaining sugar for a soak. Whip the remaining cream with vanilla and half the caramel sauce.
4Layer: soak each sponge, spread cream, sprinkle praline. Frost the cake.
5Drizzle the rest of the caramel on top, press praline on the sides and chill 2 hours.

Serve it like this

Serve chilled wedges with extra praline on top and a drizzle of caramel on the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Butterscotch cake

Make it your way

Ingredients

Method

Butterscotch cake

Make it your way

Ingredients

Method

Make it a meal