Ultimate, Prepare Chocolate Rice Pinkblanket Layer Cake Yummy

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13 ingredients, 5 steps, cooking Chocolate Rice Pinkblanket Layer Cake

Good Morning all, at this time you get cook recipe Chocolate Rice Pinkblanket Layer Cake with 13 ingredients and 5 steps. Next this is how to cook, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate 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. It’s 500 g : butter.
2. You need 250 g : cream cheese.
3. Prepare 240 g : castor sugar/fine sugar.
4. Prepare 220 g : flour/superfine flour.
5. It’s 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. You need 1 tbsp : Ovalette (if u dont hv ovalette, skip).
10. You need 1 tsp : vanilla essence.
11. Prepare 1 tsp : lemon essence.
12. You need : Red colouring.
13. It’s : Chocolate Rice.

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

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.
   
6. Finish and Enjoy.

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