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BUTTERSCOTCH /CARAMEL MILK CAKE

Butterscotch milk cake is a delectable dessert comprising a light and airy sponge cake drenched in a luscious sweet milk infusion. It is then adorned with a decadent layer of caramelized nuts, crowned with a velvety-rich cream, and generously drizzled with caramel sauce.

Ingredients

For the Sponge Cake:

  • 4 Large eggs
  • ½ Cup sugar
  • 1 Tsp vanilla essence
  • Pinch Of salt
  • ¼ Cup vegetable oil
  • 1 Cup flour
  • 1 Tsp baking powder

For milk Syrup:

  • 1½ Cups milk
  • 2-3 Tbsp sweetened condensed milk add more if you want sweeter cake
  • ¼ Cup whipping cream
  • 1 Tbsp caramel sauce (recipe below)

For Caramelized Nuts:

  • ½ Cup nuts cashew and almonds
  • ½ Cup sugar
  • 3 Tbsp Softened butter

For Butterscotch Sauce:

  • ½ Cup sugar
  • ½ Cup cream At room temperature
  • ⅓ Cup butter (at room temp) (I didn't add butter, but you can to give proper buttersctoch flavor)
  • ½ Tsp salt
  • ½ Tsp vanilla extract

For Cream Topping:

  • 1/2 Cup whipping cream
  • 200 Grams mascarpone cream
  • prepared butterscotch sauce

Instructions

To make cake:

  • Add eggs and sugar in a bowl and best it on high speed for4-5 minutes until it turns light and fluffy.
  • Pour in oil and mix.
  • Add vanilla and salt and mix.
  • Add flour and baking powder in 3 batches folding it in gently until fully incorporated.
  • Transfer to a greased and lined square baking pan and bake for 25-30 minutes until toothpick inserted comes out clean.

To make milk syrup:

  • Mix all the ingredients and keep aside

To make caramelized nuts:

  • Add sugar in a pan and let it melt and turn golden in color on medium low flame.
  • Add softened butter and mix.
  • Add roasted and crushed nuts and mix well.
  • Pour on a baking paper and let it cool.
  • Once cooled crush it into smaller pieces

To make butter scotch sauce;

  • In a pan add sugar and let it melt.
  • once it turns golden in color, add butter and let it melt. Butter should be at room temp. (You can omit this step)
  • Pour room temp cream gradually and mix well on lowest flame.
  • Let it come to a bubble and turn off heat. Add salt and vanilla. Let it cool.

To make topping:

  • Whip whipping cream until stiff peaks form. Add mascarpone and mix well.
  • Pour butterscotch sauce and mix.

To assemble cake:

  • Poke holes all over the cake and pour the milk syrup all over.
  • Add caramelized nuts on top.
  • Spread the cream all over.
  • Garnish with remaining nuts.
  • Refrigerate for 4-5 hours or overnight. Serve cold.