A straightforward layer cake with an irresistible butterscotch filling that, once you’ve learned to make it, will stay in your repertoire for goodOnce learned, butterscotch sauce becomes difficult to do without. I became hooked when I started to make sticky toffee pudding, which in turn led to a string of film nights guzzling butterscotch drizzled popcorn. The “icing” in this recipe is a variation on the basic sauce: butterscotch cooked to the soft-ball stage, then whipped up with extra cream to give a rich, toffee filling. Continue reading...
https://www.theguardian.com/food/2020/jul/18/tamal-ray-butterscotch-layer-cake-recipe