Ingredients
for cake base
egg -4
powdered sugar-1 cup
butterscotch essance-1/4 tsp
yellow food color-1-2 drops
maida-1 cup
baking powder-3/4 tsp
baking soda-1 pinch
milk powder-2 tsp
salt-1 pinch
for topping
whipping cream-1 cup
sugar-2 tbsp
yellow color-1 drop
sugar-3/4 cup
cashews
for filling
white compound
cherry
condensed milk
Preparation
For cake base, beat egg white with powdered sugar in a bowl until it become stiff, then add yolk, butterscotch extract and yellow color, beat again, add dry ingredients after sieving, mix well, then add to a greased pressure cooker, bake it for 30 minutes in low flame, then cut the cake into 3 layers.
Beat whipping cream with sugar and yellow color, and keep in fridge.
Put the first layer in cake top, pour sugar syrup evenly, spread whipping cream above it, then add white chocolete and cashew sprinkles, and condensed milk, add second layer, repeat the same, finally cover the cake with cream, and decorate as you like, keep the cake in fridge for 1/2 hrs.
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