Go Back

Praline and cream cake (the "butterscotch" cake)

Light sponge cake layers soaked in syrup, filled with an almond praline and frosted with airy whipped cream.
Print Recipe

Ingredients
  

For the cake

  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 100 grams or 1/2 cup castor or granulated sugar
  • 125 grams or 1 cup all purpose flour
  • 1 tsp baking powder

For the praline

  • 150 grams or about 1 cup almonds
  • 100 grams or 1/2 cup granulated sugar
  • 1 tablespoon water

For sugar syrup

  • 240 ml or 1 cup water
  • 50 grams or 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For the frosting

  • 240 ml or 1 cup whipping cream dairy or non dairy
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

To make the cake

  • Preheat the oven to 180 C / 350 F.
  • Butter and flour a 7 inch round pan , line the bottom with parchment.
  • Separate the eggs .
  • Whisk together the flour and baking powder in a bowl, keep aside.
  • Beat the whites using an electric mixer or whisk until stiff peaks form. This takes 2-3 minutes.
  • Add the yolks little by little while continuing beating.
  • Once the yolks are incorporated , add the vanilla and then sugar one tablespoon at a time while continuing beating.
  • Beat for a minute or two after the last of the sugar is added.
  • Sift in the flour- baking powder mixture on top of the batter.
  • Using a spatula, gently fold in the flour until you can't see flour anymore .
  • Immediately pour batter into prepared pan and smooth the top.
  • Bake at 180 C / 350 F for 25- 32 minutes until the cake springs back when touched and the edges are coming away from the pan sides.
  • Cool in pan for 10 minutes . Remove and cool completely on wire rack.

To make the praline

  • Blanch and peel the almonds and dry completely .
  • Spread the almonds on a parchment sheet .
  • in a light coloured saucepan , heat sugar and water until sugar melts .
  • Continue heating until it turns a golden colour (do not stir after sugar dissolves) .
  • Take off heat and pour over the almonds immediately so that all the almonds are covered.
  • Let cool to room temperature.
  • Break into small pieces by hand or food processor or a rolling pin.

To make the soaking syrup

  • Heat the water with sugar and water in a saucepan on medium heat.
  • Let the sugar dissolve and water boil.
  • Simmer on low heat for 5 minutes until syrup thickens.
  • Remove off heat and stir in the vanilla .
  • Let cool to room temperature.

To whip the cream

  • Chill the whipping bowl with the cream and the whisk/ beaters in the freezer for 10 minutes.
  • Add the sugar and vanilla .
  • Beat until you get firm peaks. Keep chilled until use.

To assemble

  • Slice the top crust off the cooled cake (extremely thin layer).
  • Slice the remaining cake horizontally into three layers using a serrated life.
  • Place one layer on a cake board / serving plate .
  • Using a pastry brush or spoon, brush the syrup over top and sides of the layer until moist.
  • Spread about 1/4 cup whipped cream on top and sprinkle a little less than half of the praline . Make sure the edge is free of praline . You could also pipe a ring whipped cream around the edge (like a dam) and sprinkle praline only inside so that praline doesn't get into the outside frosting .
  • Place the second layer on top , press gently.
  • Soak and fill in the same way
  • Place the third layer on top and soak.
  • Spread whipped cream on the top and sides of the cake.
  • Smoothen the whipped cream using a spatula .
  • Chill the cake for 15 minutes.
  • Apply another coat of whipped cream or pipe decorations as desired

Notes

This cake can be stored refrigerated for upto 3 days.
You can serve it chilled.
If you are new to slicing cakes, you can go for two layers instead of 3.
Store the praline in an airtight container to prevent it getting sticky.
The whipped cream amount is just enough to do some simple piping. You can whip more cream if you want to do more piping on the cake.
You can use any nuts of your choice for the praline.