Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, chocolate rice pinkblanket layer cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chocolate Rice Pinkblanket Layer Cake is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chocolate Rice Pinkblanket Layer Cake is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. 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 butter
- Make ready cream cheese
- Take castor sugar/fine sugar
- Get flour/superfine flour
- Make ready coconut milk powder
- Make ready Malted Drink Powder (Horlicks)
- Prepare eggs
- Make ready small can condensed milk
- Take Ovalette (if u dont hv ovalette, skip)
- Take vanilla essence
- Make ready lemon essence
- Get Red colouring
- Prepare 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 it up for this special food chocolate rice pinkblanket layer cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
