Chocolate Rice Pinkblanket Layer Cake. Great recipe for Chocolate Rice Pinkblanket Layer Cake. 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 layer cakes, is tedious to make, quite pricey but people still buying.

Recipes are available for many types of layer cakes but because these c. 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 layer cakes, is tedious to make, quite pricey but people still buying. You be responsible browning steep Chocolate Rice Pinkblanket Layer Cake proving 13 modus operandi including 5 than. Here is how you carry out.

instructions of Chocolate Rice Pinkblanket Layer Cake

Prepare 500 g of butter.
Prepare 250 g of cream cheese.
Prepare 240 g of castor sugar/fine sugar.
You need 220 g of flour/superfine flour.
Prepare 50 g of coconut milk powder.
You need 50 g of Malted Drink Powder (Horlicks).
You need 10 of eggs.
You need 1 of small can condensed milk.
It's 1 tbsp of Ovalette (if u dont hv ovalette, skip).
You need 1 tsp of vanilla essence.
It's 1 tsp of lemon essence.
Prepare of Red colouring.
You need of Chocolate Rice.

Recipes are available for many types of layer cakes but because these c. 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 layer cakes, is tedious to make, quite pricey but people still buying. Recipes are available for many types of layer cakes but because these c.

Chocolate Rice Pinkblanket Layer Cake process

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..

Top it off with the chocolate rice crispy. Repeat the cake, frosting, and rice crispy layer. Finish off with a final cake layer. Next, the two Genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy Chocolate Mousse. I like to finish this cake with a shiny Chocolate Ganache and pretty.