Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chocolate rice pinkblanket layer cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chocolate Rice Pinkblanket Layer Cake is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chocolate Rice Pinkblanket Layer Cake is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- Get 500 g butter
- Make ready 250 g cream cheese
- Make ready 240 g castor sugar/fine sugar
- Prepare 220 g flour/superfine flour
- Take 50 g coconut milk powder
- Take 50 g Malted Drink Powder (Horlicks)
- Prepare 10 eggs
- Get 1 small can condensed milk
- Take 1 tbsp Ovalette (if u dont hv ovalette, skip)
- Prepare 1 tsp vanilla essence
- Take 1 tsp lemon essence
- Get Red colouring
- Make ready Chocolate Rice
Instructions to make Chocolate Rice Pinkblanket Layer Cake:
- Prepare ingredients. In a mixing bowl, Cream butter, cream cheese, sugar & Ovalette until pale & fluffy. Add egg one by one, keep beating until well combined. On medium speed, whisk in condensed milk, coconut milk powder & malted drink powder. Still on medium speed, add flour in two batches. Mix gently until well combined.
- Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
- Scoop plain batter (A) for the first layer. The first layer is baked using both down & upper heat of the oven for 7mins (depending on your oven).
- Bake The rest of the layers after the first one using only the upper heat of the oven. Bake A in few layers until finish. Then, layer Batter C (red) until finish, followed by B. Before putting another layer, lightly press each layer with cake presser (see pic). Brush each layer with butter or jam to glue the layers together (didnt do this time). Bake last layer for 10mins, then cover cake pan with foil and bake again for another 10mins.
- Allow cake to cool completely, preferably few hours or overnight before cutting. Keep well in the fridge. Wrap in baking paper & Store in airtight container. When serving, Cut only the amount needed and leave that portion at room temperature before serving.
So that’s going to wrap this up for this exceptional food chocolate rice pinkblanket layer cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
