COFFEE ‘N’ BUTTER SCOTCH TRIFLE CREAM CAKE


The layers of the cake are plain coffee sponge ,

and the cream is swirled with butterscotch

custard. Sandwiched, and topped with cream

and butterscotch custard and walnuts.

INGREDIENTS

6 eggs

1 tblsp.instant cofee

2 cups flour

pinch of salt

1/2 tsp. vanilla

2 cups sugar

1cup boiling water

2 tsp.baking powder

1 cup chopped walnuts

Mix coffee in boiling water.

Sift flour,baking powder and salt.

Separate the yolks from the whites of egg.

Beat the egg whites  untill stiff .

Add in the egg yolks and the sugar,and the

coffee decoction  gradually  .

Fold in the flour and walnuts(do not beat),

beginning with the flour and ending with the

flour.

Blend evenly.Pour into a greased baking tray or

two trays(so you needn’t have the hassle of

cutting the cake equally into two) and bake in a

moderate oven for 30 minutes.

Cream layer

200 gm cream

2-3 tbsp powdered sugar

Beat till stiff , and use

For the custard

2 tbsp butter

1/4 cup sugar

3/4 cup milk mixed with 2 tbsp cornflour

Melt the butter and sugar on a medium flame,

without stirring , till sugar melts and you get a

nice brown colour.

Slowly add in the milk ,and mix till the sugar

and milk blend to give a thick custard .

Allow to cool and pour over the icing creating

swirls.