I dedicate this post to all the mothers in my life and all those friends of mine who are mothers.
This cake used to be one of my child-hood favorites. So whenever I feel a little nostalgic and the child in me wants to go back to those carefree days of the childhood, this is something I feel like making. The cake part of this is a vanilla cake, the one called 1-2-3-4 cake, as it uses 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. But as I was going to make this into a Praline butter cake, I reduced the sugar. I have used the basic butter cream for the icing.
Everyone who had tasted this cake had appreciated the wonderful combination of pralines, butter cream and vanilla cake to be a real winner.
Ingredients for Butter cream
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Whisk together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Ingredients for Praline
1 cup granulated sugar
1 cup dry toasted almonds or cashew nuts
1 tbsp water
Prepare caramel by heating and melting sugar along with water, specified in the ingredient list, until they turn medium brown. When sugar is completely melted and bubbles start coming up and reaches the color you want, turn off the stove and add the dry toasted nuts to it, and pour them immediately onto to a lightly oiled cookie tray and let it set. When completely set, crush the caramel nut sheet using a rolling pin.
Ingredients for Vanilla cake(1,2,3,4 cake)
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar(Real recipe calls for 2 cups sugar)
3 cups sifted all purpose flour/cake flour
4 large eggs, at room temperature
1 tablespoon baking powder
2 teaspoons pure vanilla extract
1 cup (240 ml) room temperature milk
1/2 teaspoon salt
Beat the butter until soft and creamy. Gradually add the sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract too.Add the flour mixture (in three additions) and milk (in two additions),beginning and ending with the flour. Evenly divide the batter between the two prepared pans. Bake 27 to 35 minutes in a preheated oven at 350 degree F until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Cool completely before frosting.
Assembling the cake:
Place one cake on a cake board or a plate and frost with some buttercream on top of that , sprinkle praline generously on top of the frosting and then place the second cake Cover the top and side of the cake with a butter cream and cover the whole cake with powdered praline using your hand applying slight pressure. (in case the cake turns out to be dry, you may sprinkle simple sugar syrup between each layer of the cake before putting the butter cream)