Butterscotch Apple Cake

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This butterscotch cake is made using an eggless Apple cake made in a Kadhai.

Ingredients:-

PRALINE / CHIKKI

  • 1 cup Walnut kernel
  • 1 tbsp Salted Butter
  • 1 cup Sugar

BUTTERSCOTCH SAUCE

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CARAMEL SAUCE

  • 1/2 cup Sugar
  • 1/4 cup or 60 gm Salted Butter
  • 1/2 cup Fresh cream
  • 1/2 tsp Cinnamon / Dalchini
  • 1/4 tsp Vanilla

ICING

  • 2 cup Non diary whipping cream
  • 1 tbsp Butterscotch sauce

SUGAR SYRUP

  • 1/2 cup Water
  • 4 tbsp Sugar

Method:-

  1. Roast walnut kernels for couple of minutes over low heat.
  2. Break them in small pieces using mortar pestle or chopper.
  3. On other side add butter to a heavy bottom vessel along with sugar.Keep in low.
  4. Till sugar starts melting don’t stir.
  5. Now when the sugar completely melts add the broken walnut pieces,give it a stir completely coating the pieces and below put off the heat.( Be very quick while doing this. )
  6. Immediately drop and level the made mix flat over a greased surface.
  7. When this cools down break part of made chikki into small squares and remaining into small pieces.
  8. For butterscotch sauce again add sugar to a heavy bottom pan and let it to melt over low without stirring.
  9. When the sugar starts boiling give it a stir removing from stove.
  10. Add butter,cream,cinnamon and vanilla.
  11. Give it a stir and boil for just 2-3 minutes.And the sauce is ready.
  12. Whip chilled whipping cream keeping over a ice bath adding butterscotch sauce until the cream starts holding its shape.
  13. Now time to decorate the cake for that slice the cake horizontally into three equal parts.
  14. Drop just a little cream on your cake board and place the first sliced cake piece over it.
  15. Next make a sugar syrup and generously sprinkle it over the cake slice.Drop a dollop of cream over the cake piece and with the help of your offset spatula level and smooth the cream.
  16. Sprinkle some small praline pieces and place the second slice .
  17. Repeat the step again.
  18. Now over the top layer after applying cream all over the cake keep it to chill for 15-20 minutes
  19. Next using spoon or piping bag drop sauce along the top edge of the cake to get a spilling design effect.
  20. Using nozzle number N2 you can draw thin lines and using nozzle number N12 make shells.
  21. Decorate further with made square chikki pieces.
  22. Your Apple butterscotch cake is ready.

Tips :-

  • Usually butterscotch sauce is made using brown sugar but that tastes much stronger than the one made using white sugar.
  • Butterscotch sauce becomes thicker when it cools down,so boil accordingly.

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