GETTING READY

1.     Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame.

MAKING

2.     Take a bowl and add in the butter (which is at room temperature) and beat it. Add sugar and cream to it and continue beating until its light and fluffy.

3.     Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.

4.     Take a sieve and sift in the flour, baking powder.

5.     Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.

6.     Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.

7.     Add the batter to the cake tin and then tap it twice!

8.     Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!

9.     Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready. If not, bake for another 5 mins.

10.  After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.

11.  For the Icing, in a bowl add the whipping cream make sure it’s cold and start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.

FINALIZING

12.  Keep a big plate over a few bowls or use a turn table. Place the cake on it.

13.  Cut cake into three layers horizontally by turning the table. Transfer the layers on to a plate.

14.  Apply a little cream in the center of the turn table and place the bottom most cake layer.

15.  Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat.

16.  Now the final layer, keep it upside down and then spread syrup. Take a big dollop of cream and then spread it on top as well on sides. Smoothen it and make a thin layer. Now place this in the refrigerator for 30 mins.

17.  After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.

18.  Take some chikki (peanut brittle) and place those in the bottom side edge.

19.  Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.

20.  Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.

21.   Refrigerate for 4-5 hours before consuming for the flavors to mingle 

SERVING

The cake is now ready to serve, divide it into equal parts and serve it cold.