Praline cake with Caramel filling
Recipe
Ingredients
All purpose flour-1 1/2 cup
Butter-1/4 cup
Sugar-3/4 cup
Eggs-2
Sour cream/greek yoghurt-1/2 cup
Baking powder-1 1/2 tsp
Bakimg soda-1/4tsp
Vanilla essence-1tsp
Salt a pinch
Icing
Whipped cream-2cups
Pecans crushed-2tbsp
Caramel-Sugar caramelised (1/2 cup sugar) and 1 tbsp butter and 1/3 cup whipping cream to be added and stirred till a boil comes
Method
Cake
Preheat oven to 180c.
Ensure all ingredients are at room temperature.Seive flour baking powder baking soda and salt keep aside.Beat butter and sugar till well mixed.Add egg one after another beating well till pale and fluffy.Add essence and beat well.
Add seived dry ingredients to wet mixture in batches adding sour cream.Fold in gently without lumps.You will get a thick batter.
Pour the batter to greased lined pan.Bake for 35 to 40 minutes ie till the tooth.pick or skewer when inserted in the middle of the cake comes clean.
Cool the cake completely on cooling rack after removing from pan.
Once cooled cut cake into layers.Apply icing on first layer and apply caramel on top along with some crushed pecans.
Place next layer on top and apply icing.Pipe in desired designs.For praline I caramelised sugar added butter and little whipping cream seperately boiled till it thickened.After cooling broke and crushed the pieces in mixer jar and sprinkled on top.
Your delicious praline cake with caramel filling is ready.Refrigerate and serve.
Ingredients
All purpose flour-1 1/2 cup
Butter-1/4 cup
Sugar-3/4 cup
Eggs-2
Sour cream/greek yoghurt-1/2 cup
Baking powder-1 1/2 tsp
Bakimg soda-1/4tsp
Vanilla essence-1tsp
Salt a pinch
Icing
Whipped cream-2cups
Pecans crushed-2tbsp
Caramel-Sugar caramelised (1/2 cup sugar) and 1 tbsp butter and 1/3 cup whipping cream to be added and stirred till a boil comes
Method
Cake
Preheat oven to 180c.
Ensure all ingredients are at room temperature.Seive flour baking powder baking soda and salt keep aside.Beat butter and sugar till well mixed.Add egg one after another beating well till pale and fluffy.Add essence and beat well.
Add seived dry ingredients to wet mixture in batches adding sour cream.Fold in gently without lumps.You will get a thick batter.
Pour the batter to greased lined pan.Bake for 35 to 40 minutes ie till the tooth.pick or skewer when inserted in the middle of the cake comes clean.
Cool the cake completely on cooling rack after removing from pan.
Once cooled cut cake into layers.Apply icing on first layer and apply caramel on top along with some crushed pecans.
Place next layer on top and apply icing.Pipe in desired designs.For praline I caramelised sugar added butter and little whipping cream seperately boiled till it thickened.After cooling broke and crushed the pieces in mixer jar and sprinkled on top.
Your delicious praline cake with caramel filling is ready.Refrigerate and serve.
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