Blog of Kamal

Make sure everything is in room temperature.
The weight of eggs, weight of butter, weight of powdered sugar and weight of self raining flour should be same.

Line the cake pan with the butter paper and grease it with ghee.

I am making the cake batter in a food processor, which will make the job easy.
First add the butter.

Add the self-raising flour.

Add the eggs.

Add the sugar and the essence.

Beat it in the food processor for nearly 3 minutes until it turns out like the next pic.

Pour the batter onto the cake pan.

Bake it in an oven. let the cake cool completely.

Layer the cake. I made only two layers but you can make 3.

Water - 1 cup
Sugar - 1 to 1 1/2 tablespoons
vanilla essence - few drops

In a bowl add water and sugar. Bring it to heat. Heat it till the sugar dissolves completely in the water. Add few drops of vanilla essence.

I got this box of butterscotch chips at supermarket. I just crushed it using a rolling pin.

Amul Fresh cream : 2 cups

Sugar : 6 tablespoons

Vanilla essence : few drops

For making the fresh cream, everything has to be cold. So make sure you have lots of ice to have an ice bath.
Refrigerate Amul Fresh cream. it has to be cold. Pour out the liquid cream which would be in the top. Do not use the liquid cream.
Take an bowl and add ice cubes to it.
In an another bowl, add fresh cream and beat it for few minutes (atleast 10 minutes), by keeping the bowl with ice on bottom.
Add sugar and vanilla essence and beat it for an another 10 minutes at high speed.
Beat it till you get soft, firm peaks.

Start with the bottom layer. Pour sugar syrup tablespoon by tablespoon starting from the edge.
Add in the whipped cream in the middle and apply it all over the cake.
Add some crushed butterscotch chips.
Keep on the top layer.
Repeat the above process.

Tuesday 24 March 2015