Take a bowl, add curd , sugar and oil.

Whisk it to mix everything well. Not necessary that sugar should be dissolved.

Sieve all purpose flour, baking powder, baking soda & pinch of salt in it. Also add butterscotch essence.

Mix it by adding milk. Make sure it should be lump free.

Transfer it to the greased oil tin and tap it so that air releases if any.

Bake in a preheated oven @ 180 degree for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked

Let it turn cool completely. In the mean time, let's prepare few more requirements.

Add sugar into the pan & cook it on low flame. Keep stirring.

After few minutes, it will begin to melt and start turning brown.

Once the sugar melts and turns completely brown, add butter.

Mix so that butter melts and mixes well. Then add cashews and almonds and mix again.

Level it with spatula and let it cool down completely.

Now remove from the butter paper and crush it coarsely with some heavy weight object.

Keep aside in a air tight container.

Add one cup of sugar into the pan and cook it on low flame. Keep stirring.

After few minutes it will begin to melt and start turning brown.

Once the sugar melts and turns completely brown add butter.

When butter melts and mixes well, add warm milk and butterscotch essence. Mix.

At this stage few lumps of caramel will be formed. Don't get panic. Keep cooking and stirring on low flame.

Cook until it becomes uniform and slightly thick.

Switch off the heat and let it turn cool completely.

In a bowl add whipping cream which must be chilled.

Whip it until it become fluffy.

Add Butterscotch essence and yellow food color. You can add food colour as much deep colour you want to give to your icing.

Again whip it till soft peaks are created. Keep aside.

By now, cake is cooled down completely. Remove it from the cake tin and place it in a plate. As earlier said, this is our first cake with icing & made during lockdown, so had no proper tools to make it.

Cut the cake in three equal sized layers. We used thread to divide it. You may use knife.

We had a cardboard and we wrapped it with aluminum foil to make it a base board. Instead of revolving cake table (which we don't have), we placed butter paper underneath so that it will be easy to move the cake round while icing.

Apply bit of cream on board so that cake places firm on it.

Place one piece of cake. Brush it with sugar syrup which is made just by boiling some sugar and water together and cooled down.

Spread some cream over it. We have used wooden spatula for this purpose as we don't have palette knife.

Also pour some caramel sauce and sprinkle praline all over.

Then place the second cake piece, again apply sugar syrup, cream, sauce and praline.

Now place the third layer of cake and brush it with sugar syrup and spread cream on it.

Cover the sides of cake too with cream.

Smoothen the surface and sides of cake.

Lastly created flowers on the border of cake and sprinkled praline in the middle of cake.

Once done, place the cake in refrigerator for few hours before cutting. Enjoy.