Simple Way to Make Quick Chocolate Rice Pinkblanket Layer Cake

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chocolate rice pinkblanket layer cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chocolate Rice Pinkblanket Layer Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Chocolate Rice Pinkblanket Layer Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:

1. Make ready 500 g butter
2. Take 250 g cream cheese
3. Prepare 240 g castor sugar/fine sugar
4. Make ready 220 g flour/superfine flour
5. Get 50 g coconut milk powder
6. Get 50 g Malted Drink Powder (Horlicks)
7. Get 10 eggs
8. Take 1 small can condensed milk
9. Make ready 1 tbsp Ovalette (if u dont hv ovalette, skip)
10. Prepare 1 tsp vanilla essence
11. Take 1 tsp lemon essence
12. Prepare Red colouring
13. Make ready Chocolate Rice

Steps to make Chocolate Rice Pinkblanket Layer Cake:

1. 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.
2. Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
3. 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).
4. 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.
5. 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 special food chocolate rice pinkblanket layer cake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!