Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe

Ingredients:

Butterscotch Sauce Brown sugar - 1 Cup Water - 1/2 cup Unsalted butter - 80 gm (1/3cup)Whipping or heavy cream  - 1/2 cup Salt - a pinch Praline Chopped almond (you can use both cashew and almond)  - 1/2 cup Sugar - 1/2 cup Frosting Unsalted butter(softened) - 340g Butterscotch sauce (homemade)  - 1/2 cup Icing  sugar - 1/4 cup Eggless Butterscotch Cake   All-purpose flour - 1 cup Oil - 1/4 cup Yogurt or Curd - 1/2 cup Brown sugar - 1/2 cup Baking powder - 1tsp Baking soda- 1/2 tsp Salt - one pinchVanilla essence or butterscotch essence - 1/4 tsp Milk - 1/4 cup

Method:

Butterscotch Sauce In a pot, add water and sugar. Cook until it is thickened. Place over low heat and bring to a boil. Be patient as this process will take approximately 10-15 min depending on your heat.   CAUTION: this sauce will burn very quickly, so do not leave it unattended. Once the sauce is thickened turn off the heat and add butter and whipping cream. Mix well. Then turn on the heat and bring the mixture to boil. Transfer the sauce to the bowl and cool completely. NOTE: You will notice that this mixture is still very liquid when it’s hot. It will be thickened as it cools down.   Praline  In another pot, add sugar. Cook until color changes.  Then add nuts and mix well. Immediately transfer the mixture into the butter paper. Let it cool completely. Add the praline into the blender and blend. (this step is optional or you can crush them with a rolling pin)There are small chunks remaining, crush them with a rolling pin and set aside for later use. Frosting In a bowl add softened butter and beat until creamy, fluffy, and pale. Add the homemade butterscotch sauce. Continue mixing on medium speed until well incorporated.  Add icing sugar and beat until combined.  Eggless Butterscotch Cake Preheat oven at 160°C. Grease baking tray using butter and flour. Keep it aside. In a bowl, add flour, baking powder, baking soda, a pinch of salt. Keep it aside. In a bowl, add oil, curd, brown sugar, and vanilla essence beat well until sugar gets dissolved. Sieve half of the flour mix into the wet ingredients and beat until combined. Don't over mix the batter. Then add half of the milk and combine. Add the remaining flour mix and milk, and beat until combined. Scrape down the sides of the bowl and transfer the batter into the greased baking tray. Bake at 160 degrees for about 25 to 30mins. Oven temperature may vary according to your oven type. Let the cake cool completely. Assemble the cake using butterscotch sauce, frosting, and praline.