If you don’t know what a combination of butterscotch and praline tastes like, prepare to have your mind blown. And the texture of the sauce? Silky smooth, and totally eat-it-with-a-spoon-worthy.
Instead of starting with a base of white sugar like you do for caramel, butterscotch is always made with brown sugar. That means you already have an instant caramel flavour built in, without having to go through the tedious process of making a caramel. Butterscotch sauce can top ice cream, slices of pie and more.
For the cake: Mix and sieve together 2 cups flour, 2 tsp baking powder and 1/2 tsp baking soda.
Whisk 6 eggs, 2 tsp butterscotch essence, 1 pinch salt, 2 cups powdered white sugar and 1/2 cup sunflower oil/melted butter.
Add the flour mix. Add 1/2 cup milk.
Mix everything well. Pour the batter into two cake tins of the same size. Bake.
For the praline: Toast 1/2 cup crushed almonds/cashews. Melt 1 cup sugar, add 2 tbs salted butter and the nuts. Stir well. Take off the flame. Spread evenly on a buttered tray. When cooled, crush into small chunks.
For the Butterscotch Sauce: Add 1 and a half cups of brown sugar (or white sugar – if you want a caramel sauce) to a sturdy pan. Add 1/4 cup water and mix well.
Switch on the flame and keep it low. Do NOT stir, but just swirl the pot at intervals until the whole mixture turns amber.
Add 1 cup whipping cream. Mix well.
Add 100 gms butter (if using unsalted butter, add a tiny pinch of salt too) and whisk well for a few seconds, using a balloon whisk, while on the fire, until you get a rich glazed colour and a ganache-like consistency.
Sandwich the two cakes with the sauce and praline. Pour the remaining sauce over the cake as a ganache and cover it evenly.
Spread the remaining praline over the sides of the cake.
Note: Transfer any left over sauce to an airtight container. It can be stored in the fridge for up to 8 weeks.
By Linda Joseph Kavalackal,
Christ & Co.