Butterscotch Cake with Caramel Icing

Butterscotch Cake with Caramel Icing

Caramel Layer Cake is a slightly fluffy cake between biscuit and sponge cake. The caramel layer cake features a caramel layer prepared with heavy cream, milk and vanilla, with the sugar melted to give it the brownish-orange color.

* Ingredients

The dough

° Brown sugar

° 1 cup sugar

° 3 large eggs

° 1 teaspoon salt

° 2 ¼ cup plain flour

° 3 ½ teaspoon baking powder

° 1 cup whole milk

° 8 tablespoons of room temperature butter

° 1 teaspoon vanilla extract

Caramel

° 1 cup heavy cream

° 1 tablespoon plain flour

° 2 ½ cup + ⅓ cup sugar

° 1 teaspoon vanilla extract

° 225 g butter,

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How to prepare

The dough

With a pastry mixer, beat the butter, regular and brown sugar at an average speed of 3 minutes, then add the eggs, and beat well

Sift the flour, baking powder and salt together, and transfer the ingredients to the egg mixture, on a low speed

Add the milk and vanilla and mix on a light speed 30 seconds, then beat for 3 minutes on high speed

Divide the mixture into two parts, and place each section in a greased (9-inch) mold, dusted with flour, and prepared with parchment paper

We put the mold in the middle of the oven, and bake at 350 degrees Fahrenheit, for a period of (25-30) minutes, then leave each cake to cool for 15 minutes in the mold, then remove it from the tray, and let it cool down for an hour

Caramel

Put cup of sugar in a thick frying pan, and cook over a medium heat until the sugar turns brown, unburned

Turn off the heat, add the rest of the sugar, flour and cream and stir well, then return the pan to a medium fire for 12 minutes with stirring occasionally

Then add the vanilla with half the amount of butter, and stir until the ingredients are well incorporated, then leave the pan until it cools in a bowl of ice water, and avoid the water entering the caramel

We use an electric hand whisk to beat the caramel at a high speed for 10 minutes, then add the remaining butter to beat at a high speed for another 5 minutes.

When the caramel becomes a thick paste, brush the two layers of the cake, and cool the cake for two hours, before it is ready to serve

ENJOY !

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Butterscotch Cake with Caramel Icing

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Butterscotch Cake with Caramel Icing

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