Crunchy hazelnuts and creamy butterscotch makes a great combination for July’s dessert. Satisfy your sweet cravings with hazelnut butterscotch cake at Melting Pot Café.
Hazelnuts are used in confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as Nutella and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil. It is also rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.
Using four layers of vanilla sponge with pralinosa, which is a combination of hazelnut paste and whipping cream sandwiched in between layers, this delight is sure to make your crave for more. Then, coat the whole cake with pralinosa too and chill it for a while. Once set, slowly pour the butterscotch on to the cake and let it drip naturally. Top it with generous servings of roasted hazelnut, almond and almond flake and drizzle it with some butterscotch as the finale.
Have this delight anytime, anyday… only at RM15.00 nett per slice, RM110.00 net per kg. For orders, please call Melting Pot Café at 2717 2233.
Leave a Reply