Butterscotch Cake with Caramel Icing

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°200 g caster sugar
°4 eggs
°200g butter
°240g flour
°1 pack baking powder
°2 spoons of vanilla flavoring
°Salted butter caramel :
°15 sugar cubes
°10 cl of water
°30g salted butter
°4 tablespoons fresh cream


Preheat the oven to 180°C (thermostat 6) Butter and flour a square (or round) mold Weigh all the ingredients. To melt the butter.
Pour the sugar and eggs into a bowl. Beat the mixture until it whitens.
Add the melted butter, beat for 1 minute.
Add the flour/yeast mixture and beat for 2 minutes.
Pour to a mold and bake for 45 minutes to 1 hour. The cake is cooked when the tip of the knife comes out clean. Turn out onto a wire rack and let cool before eating.
To finish
Salted butter caramel: In a saucepan, put the sugar and water over high heat. Wait for the caramelization (dark blonde) then remove from the heat. Add the salted butter. To mix together. Return to low heat. Add the 4 tablespoons of fresh cream. Mix until the cream is smooth. When the caramel is done, coat the vanilla cake with it.

Enjoy !

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