Praliné Butterscotch Cake| Praline Cake| Butterscotch Cake| Butterscotch Praline Cake| Bake and Toss

Praliné Butterscotch Cake is an ultimate combo of praline and butterscotch flavour. A vibrant and elegant cake for any special occasion. This cake is layered with two kinds of frostings : whipped butterscotch frosting and crunchy praline mousseline cream. Finally glazed with butterscotch sauce.

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

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Please find the recipe links below. You can make these ahead :

Butterscotch chiffon cake and butterscotch sauce recipe :    • Butterscotch Chiffon Cake | Butterscotch C...  

Homemade Praline Paste:    • Homemade Praline Paste Recipe | Homemade H...  

Ingredients :

Butterscotch sauce:
200g sugar
60g unsalted butter
300ml whipping cream

Cake (6x3 inch loose bottom pan):
50g (1/3 cup + 2 tsp) cake flour
1 tsp corn starch
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (4 tbsp) butterscotch sauce
20ml (1 tbsp + 1 tsp) milk
3 egg yolks

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
50g (1/4 cup) sugar
6 inch cake : Preheat the oven to 160C and bake for 38 mins

Praline Paste:
200g blanched hazelnuts
100g of whole almonds
200g of caster sugar
50ml water

Whipped Butterscotch Frosting:
250ml ( 1 cup ) whipping cream (I used non diary whipping cream as its more stable)
2 tbsp milk powder
140g ( 1/2 cup) butterscotch sauce (recipe link above)

Praline Mousseline Cream:
250ml (1 cup) whole milk
3 egg yolks
60g (1/4 cup) sugar
25g (3 tbsp) cornstarch
60g unsalted butter

185g unsalted butter
140g praline paste (recipe link above)

Caramelized Crystal Hearts:
100g(1/2 cup) sugar
1 tbsp water

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