Butter Scotch Cake

Ingredients:

• 75 g butter at room temperature
• 100 g sugar
• 450 g flour
• 80 g rice starch
• 40 g butter to spread in the mould
• To decorate:
• 40 g sugar for decorating
• For the inside:
• 100 g butter (at room temperature)
• 100 g sugar

Preparation:

1. Put the butterfly accessory in the mixing jar.
2. Put the butter in the mixing jar. Mix on speed 1, 1 minute.
3. Add the sugar little by little. Mix on speed 1, 1 minute.
4. Blend on speed 4, 40 seconds.
5. Add the previously sifted flour and starch.
6. Select “pastry”, speed 2, 2 minutes.
7. Place a baking paper base in a baking tin of about 25 centimetres. Grease the sides with butter.
8. Put the mixture into the baking tin.
9. Shape the dough a little with your fingertips so that it rises slightly up the side of the baking tin.
10. Using a knife, mark out different portions.
11. Decorate with the rest of the sugar and bake in a preheated oven at 160 degrees for about 35 minutes (until it begins to brown).
12. Prepare the buttercream inside:
13. Place the butter and sugar in the mixing jar.
14. Blend on speed 4, 4.5 minutes until you have a smooth, even dough.
15. When the cake is cool, open it in half and spread the cream inside.