Recipes
  • Toffee Butterscotch Cake
  • Toffee Butterscotch Cake
  • Toffee Butterscotch Cake

Toffee Butterscotch Cake

Toffee Butterscotch Cake is a rich and indulgent layered dessert made with soft vanilla and chocolate sponge, creamy butterscotch filling, Rich's Niagara Farms Gold and Rich's Sweetmate. Finished with a smooth butterscotch glaze, crunchy butterscotch topping, chocolate garnishes and Rich's Premium Truffle, this cake delivers a creamy, nutty and caramelised flavour with an elegant finish.

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SERVES 10

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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  1. BUTTERSCOTCH SAUCE
  2. 50 g Rich's Double Cream
  3. 25 g Brown Sugar
  4. 5 g Butter
  5. 1 ml Vanilla Extract
  7. BUTTERSCOTCH CREAM
  8. 60 g Rich's Niagara Farms Gold
  9. 40 g Butterscotch Sauce
  11. CAKE ASSEMBLING
  12. 400 g Rich's Niagara Farms Gold
  13. 150 ml Rich's Sweetmate
  14. 250 g Vanilla Sponge
  15. 100 g Chocolate Sponge
  16. 100 g Butterscotch Cream
  17. 45 g Chopped Almonds
  19. BUTTERSCOTCH GLAZE
  20. 50 g Rich's Cremagic
  21. 10 g Butterscotch Sauce
  22. 60 g White Chocolate
  24. GLAZING & DECORATING
  25. 110 g Butterscotch Glaze
  26. 25 g Butterscotch Sauce
  27. 5 g Butterscotch Crunch
  28. 10 g Chocolate Flowers
  29. 10 g Chocolate Curls
  30. 20 g Rich's Premium Truffle
  1. BUTTERSCOTCH SAUCE
  2. In a medium pan, take brown sugar and cook over low heat until caramelised.
  3. Add butter and mix properly.
  4. Add Rich's Double Cream and stir until the cream assimilates and the brown sugar dissolves completely.
  5. Turn the heat off and stir in the vanilla extract.
  6. Rest for a minute or two before transferring into a non-reactive bowl (stainless steel bowl).
  7. Reserve for further use.
  9. BUTTERSCOTCH CREAM
  10. Whip Rich's Niagara Farms Gold until firm peak consistency.
  11. Fold butterscotch sauce into whipped Rich's Niagara Farms Gold and mix properly.
  12. Mix suitably and keep refrigerated until cake layering.
  14. CAKE ASSEMBLING
  15. Take liquid Rich's Niagara Farms Gold in a whipping machine bowl.
  16. Whip until firm peak consistency.
  17. Trim and slice vanilla sponge into layers. Moist the sliced vanilla sponge layer with Rich's Sweetmate.
  18. Pipe butterscotch cream over the moist sponge and sprinkle chopped almonds on top.
  19. Place the layer of chocolate sponge and moist with Rich's Sweetmate.
  20. Pipe butterscotch cream on the sponge and sprinkle chopped almonds evenly.
  21. Place the layer of vanilla sponge and moist with Rich's Sweetmate.
  22. Finish the layered cake with the remaining Rich's Niagara Farms Gold.
  23. Keep refrigerated till required for garnishing and decorating.
  25. BUTTERSCOTCH GLAZE
  26. Boil Rich's Cremagic and butterscotch sauce in a saucepan.
  27. Pour over chopped white chocolate.
  28. Mix using a spatula until the white chocolate dissolves completely.
  29. Strain through a sieve and keep aside for further application.
  31. GLAZING & DECORATING
  32. Melt butterscotch glaze.
  33. Temper and pour over the cake when the temperature is between 32°C to 34°C.
  34. Make lines of butterscotch sauce on the cake and sprinkle butterscotch crunch on top.
  35. Make dollops of Rich's Premium Truffle and decorate the cake.

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