Sugar 150 gms
Vanilla essence 2 tsp
For Sugar syrup:
Sugar 1/2 cup
Water 1 cup
Mix well till sugar dissolves and keep aside.
For Praline :
Suagr 1/2 cup
Butter 1 tbsp
Cashews 1/4 cup
Heat sugar till it changes to brown colour. Switch off the stove add cashes and butter. Mie well and pour in a greased plate. cool it completely. Crush with the rolling bin.Keep aside.
Butter cream for icing:
Butter 100 gms @room temperature
Icing sugar 200 gms
Vanilla essence few drops
Beat butter and sugar till smooth and fluffy. Add vanilla essence and mix well.
Colours can be added to this for icing the cake.
Grease and flour the baking tray. Preheat the oven @ 180*C.
Sift maida thrice.Powder the sugar.
Beat eggs with sugar till the mixture is in pale yellow colour and flows like ribbon.
Add maida and mix well for about 3 minutes.Add essence and mix well.Pour in the baking tray and bake @ 180*C for about 25 mins or till done.
Cool the cake completely and cut into three layers.