Hello everybody, it’s Louise, welcome to our recipe site. 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 foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chocolate Rice Pinkblanket Layer Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- Make ready 500 g butter
- Prepare 250 g cream cheese
- Take 240 g castor sugar/fine sugar
- Make ready 220 g flour/superfine flour
- Make ready 50 g coconut milk powder
- Make ready 50 g Malted Drink Powder (Horlicks)
- Take 10 eggs
- Get 1 small can condensed milk
- Get 1 tbsp Ovalette (if u dont hv ovalette, skip)
- Take 1 tsp vanilla essence
- Get 1 tsp lemon essence
- Get Red colouring
- Get Chocolate Rice
Steps 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 is going to wrap this up for this exceptional food chocolate rice pinkblanket layer cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
