Easiest Way to Recipe Tasty Chocolate Rice Pinkblanket Layer Cake

Without fail recipe ultimate Chocolate Rice Pinkblanket Layer Cake easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chocolate Rice Pinkblanket Layer Cake with 13 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 5 stages of easy cooking Chocolate Rice Pinkblanket Layer Cake.

Ingredients all Chocolate Rice Pinkblanket Layer Cake

1. Needed 500 g : butter.

2. Prepare 250 g : cream cheese.

3. Needed 240 g : castor sugar/fine sugar.

4. Needed 220 g : flour/superfine flour.

5. Prepare 50 g : coconut milk powder.

6. Prepare 50 g : Malted Drink Powder (Horlicks).

7. Prepare 10 : eggs.

8. Prepare 1 : small can condensed milk.

9. Needed 1 tbsp : Ovalette (if u dont hv ovalette, skip).

10. Prepare 1 tsp : vanilla essence.

11. Needed 1 tsp : lemon essence.

12. Needed : Red colouring.

13. Prepare : Chocolate Rice.

If all ingredients Chocolate Rice Pinkblanket Layer Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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