Chocolate Rice Pinkblanket Layer Cake

Name: Chocolate Rice Pinkblanket Layer Cake
Cuisine: American
Ingredients: 500 g butter; 250 g cream cheese; 240 g castor sugar/fine sugar; 220 g flour/superfine flour; 50 g coconut milk powder; 50 g Malted Drink Powder (Horlicks); 10 eggs; 1 small can condensed milk; 1 tbsp Ovalette (if u dont hv ovalette, skip); 1 tsp vanilla essence; 1 tsp lemon essence; Red colouring; Chocolate Rice

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Great layer #cake. while doing other #cakes, i forgot abt this was still baking & top part end up lightly brown. A crowd pleaser, this cake, like many other #layercakes, is tedious to make, quite pricey but people still buying. Recipes are available for many types of layer cakes but because these cakes are very tedious & time consuming to make, people back home end up ordering/buying from home bakers or bakery.
#dessert #teatime #baking #food #cakes #cake #starch #sweet #kek #keklapis

Pinkblanket's Kitchen @pinkblanketskitchen

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Ingredients

500 gbutter
250 gcream cheese
240 gcastor sugar/fine sugar
220 gflour/superfine flour
50 gcoconut milk powder
50 gMalted Drink Powder (Horlicks)
10eggs
1small can condensed milk
1 tbspOvalette (if u dont hv ovalette, skip)
1 tspvanilla essence
1 tsplemon essence
Red colouring
Chocolate Rice

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Steps

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.