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this photo from Taste of Home * recipe is mine and not the same as the one in the photo **
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This is one of those do-ahead cake desserts that I love to make for company. With a butterscotch whipped cream between the layers, on the top and sides ~ then let it sit in the refrigerator overnight so all that goodness soaks into the cake *
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BUTTERSCOTCH TOFFEE WHIPPED CREAM CAKE
2 cups heavy or extra-heavy whipping cream
about 1/3 cup butterscotch syrup (ice cream topping is fine)
1/2 tsp vanilla
1 Angel Food cake (homemade or store-bought)
3/4 lb English toffee candy (crushed ~ use food processor) ~ OR you could also use Heath Bar bits (near chocolate chips on the baking aisle
OPTIONAL: 1-2 TB. butterscotch vodka or schnapps
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Whip cream until it starts to thicken. Slowly add butterscotch and vanilla (then drizzle in the vodka or schnapps, if using) and continue beating until almost stiff peaks (still a little soft, but retains the shape and doesn't drip off the beaters) …
Cut cake horizontally into 3 layers. Spread whipped cream on each layer and sprinkle generously with crushed toffee. Put layers together. Frost top and sides with remaining whipped cream and sprinkle with remaining crushed toffee. (If you want to do the sides, put some in your palms and gently pat onto the sides)
DO AHEAD ~ Refrigerate at least 6 hours before serving (best done a day or two ahead, so the whipped cream seeps through the cake)
2 cups heavy or extra-heavy whipping cream
about 1/3 cup butterscotch syrup (ice cream topping is fine)
1/2 tsp vanilla
1 Angel Food cake (homemade or store-bought)
3/4 lb English toffee candy (crushed ~ use food processor) ~ OR you could also use Heath Bar bits (near chocolate chips on the baking aisle
OPTIONAL: 1-2 TB. butterscotch vodka or schnapps
***
Whip cream until it starts to thicken. Slowly add butterscotch and vanilla (then drizzle in the vodka or schnapps, if using) and continue beating until almost stiff peaks (still a little soft, but retains the shape and doesn't drip off the beaters) …
Cut cake horizontally into 3 layers. Spread whipped cream on each layer and sprinkle generously with crushed toffee. Put layers together. Frost top and sides with remaining whipped cream and sprinkle with remaining crushed toffee. (If you want to do the sides, put some in your palms and gently pat onto the sides)
DO AHEAD ~ Refrigerate at least 6 hours before serving (best done a day or two ahead, so the whipped cream seeps through the cake)
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