Almond Butterscotch Cake

Almond Butterscotch Cake

I just felt like eating something sweet and started searching various blogs for a sweet yummy cake. Butterscotch, I love it. Buttery, sweet and creamy at the same time. You can say it taste a little bit like toffee but not quite. Confused? Ha! Ha! I'm not very good at describing this sinfully, fattening confectionery!

I looked through several recipes and after many hours of drooling over other people's pictures of this scrumptious cake, I found two that I liked, and made minor adjustments to suit my taste buds.

The original recipes are from intai dapur was called Chocolate Butterscotch and Almond Cheesecake and from roses of nora was called Butterscotch Cake. Terima kasih banyak-banyak!
The one I made is combination of both, so check out their respective recipes.

**it would be better to make the butterscotch sauce first as it requires time to thicken.
A day ahead pun tak pa, as you can keep it in the fridge.


Almond Butterscotch Cake

For the sponge cake
150g cake flour (I used Tepung Gandum Blue Key)
150g castor sugar
5 eggs
1 tsp baking powder
1 Tbsp ovalette
1 tsp vanilla
80ml milk (I used evaporated milk)
80ml melted butter or vegetable oil (I used corn oil)
enough toasted slivered almonds

Method
Using a stand mixer, beat the castor sugar, eggs, ovalette, flour and baking powder until fluffly. Slowly add in milk. Beat again for about 6 min or until the mixture becomes thick. Gently fold in the melted butter or oil.
Pour the mixture into a greased and lined 8 in cake tin.
Bake for 40 min at 160 C.
Once cooked, don't take the cake out of the tin. Cool it by turning the tin up side down.
When cooled, remove the cake.


For the cream.
1 cup non diary whipping cream
2 Tbsp water & 1/2 Tbsp gelatin.

Method
Measure the water into a bowl and sprinkle the gelatin powder over it. Allow the gelatin to absorb the water.
After a few minutes, using a double boiler, melt the gelatin slowly. Keep stirring until it all dissolves.
Beat the cream until stiff before adding in the gelatin. Beat again to combine. Pour in about 4 Tbsp of the butterscotch sauce into the cream and mix well. Put aside.



Butterscotch Sauce
2/3 cup milk (I used evaporated milk)
3/4 cup brown sugar
2 Tbsp + 1/2 Tbsp butter (I used 3 Tbsp)
1 tsp vanilla

In a sauce pan, over a slow fire melt milk, butter, sugar and vanilla. Keep stirring as it burns easily.
When the mixture is combined, turn up the heat a bit and let it simmer for about 5 minute.
Remember to keep stirring. Take off the heat and let it cool for about 2 hours. The mixture will thicken.



Assemble the cake
Slice the cake into two. On one surface spread the butterscotch cream evenly. If you like you can dribble some more butterscotch sauce here too. Sprinkle some almonds over the cake before topping it with the half.
Cover the whole cake with the remaining cream and pour the rest of the butterscotch sauce over the top letting it dribbling down. The almonds can be added to the sides or top of the cake. This is me, you can do as you like!


Happy Baking.