Ingredients
4 Eggs
1 cup sugar
1 cup flour
Pinch of salt
1/4 cup unsalted butter, melted
and cooled
Preparation
Preheat the oven to 180C.
Grease and dust the cake bowl
with flour.
In a large bowl, beat the eggs
with the sugar over a bowl of simmering hot water for about 5 minutes till
thick and mousse like.
Take off water and continue to
beat till the mixture cools down, about 5-7 minutes.
Fold the flour through gently, in
3 goes, lightly till it’s mixed through well.
Be careful not to release the
beaten in air.
Take a cup of this batter in
another bowl, and mix the melted cooled butter through it. Now gently fold this
back into the rest of the batter.
Turn the batter into the prepared
baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.
Sugar Syrup Preparation
1 cup of water
1 cup of sugar
Mix together sugar and water.
Stir until the sugar has dissolved completely.
Allow to simmer till it thickens slightly
Adjust sweetness according to your taste.
Butterscotch Preparation
150 grams granulated sugar
3 tsps of butter
5 tblsp of crushed cashew nuts
2 drops of vanilla/ butter scotch essence
A few drops of vegetable oil.
Spread the vegetable oil over a flat pan. (I used a steel flat top)
Stir together sugar and butter over a low heat in a thick
bottomed pan till the sugar has melted. Let the mixture boil till it turns
golden brown in color.
Take the pan off the heat, and mix in crushed cashew nuts and essence.
Pour it over the oiled pan and let it cool and harden
completely.
Once it has hardened, break off pieces. Crush it using a mallet or a rolling
pin.
Or grind once in mixer grinder.
Cream Filling & Topping:
200 ml Amul Fresh cream
1 tbsp vanilla/butterscotch
essence
Sugar 1.5 tblsp
Whip together cream,sugar and essence till medium peaks
form.
Brush each side of the cake and
top with the sugar syrup
Cut the cake to 2 pieces and
sandwich with the filling.
Apply the cream on top and sides
of the cake with a spatula
Garnish the top of the cake with butterscotch and arrange it
with cherries.