Harry Potter inspired Butterbeer Cake

Ingredients for 1 servings:

• 240 g flour
• 2 tsp baking powder
• ½ tsp salt
• 170 g brown sugar
• 115 g butter
• 2 large eggs, room temperature
• 240 ml buttermilk
• 2 tsp vanilla extract
• 1 tbsp caramel syrup, sugar-free
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 1 pinch of salt
• 30 g sugar
• 200 g butter, room temperature
• 50 g powdered sugar
• 60 g butter
• 230 g brown sugar
• 185 ml cream
• ½ tsp salt
• 1 tbsp vanilla flavor
• e.g. liqueur (butterscotch or toffee liqueur)

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 3 hours

For the base, preheat the oven to 180°C, line a springform pan with baking paper and grease it. Mix together the flour, baking powder, and salt, then add the sugar. Add the softened butter and mix until the batter is crumbly. In a separate bowl, mix the eggs, butter vanilla extract, and syrup. Then slowly add the flour mixture and mix well. While stirring, add the buttermilk. Pour the batter into the springform pan and bake for 25-28 minutes – don’t forget to do the skewer test. When the base is ready, let it cool in the springform pan for 10 minutes, then remove it from the pan and let it cool completely. Once the base is completely cool, divide the base into 2 to 3 layers. For the buttercream, prepare the pudding with pudding powder, milk, a pinch of salt, and sugar according to the package instructions. Let it cool, stirring occasionally to prevent a skin from forming. Cream the butter to room temperature until fluffy, then stir in the powdered sugar. Add the cooled pudding mixture and stir in. Important: The pudding and butter should be roughly the same temperature. Stack the cake layers in a cake ring, spreading buttercream between each layer, then cover the cake with the buttercream. For the butterscotch sauce, melt the butter in a saucepan over medium heat. Then add the sugar, stirring occasionally, until the sugar is no longer grainy and almost completely melted (the right time is when the sugar no longer resembles wet sand). Reduce the heat, stir in the cream (lumps will form, which will dissolve when stirred), and stir for about 3 minutes at low heat, then for 7 minutes at medium heat. Remove from the heat, let stand briefly, then stir in the vanilla extract and salt. If desired, you can add butterscotch liqueur (or toffee liqueur) to all three steps; I personally added just enough. When the sauce has cooled, pour it over the cake. The rest can be stored in a jar.