Horlicks Cake

Ingredients

Cake

All purpose flour - 1 3/4 cups

Baking powder - 2 tsp

Horlicks - 3/4 cup

Sugar - 1 1/2 cups

Eggs (room temperature) - 4

Vanilla essence - 2 tsp

Butter (softened) - 1 cup

Coconut milk (unsweetened and at room temperature) - 1/2 cup

Frosting

Horlicks - 1 1/4 cups

Powdered sugar - 1 1/4 cups

Coconut milk - 1/4 cup

Butter (softened) - 1 1/2 cups

Vanilla essence - 1 1/2 tsp

Food color of your choice (optional)

Method

Cake

Preheat the oven to 350°F. Grease a cake pan with butter and dust it with flour.
In a bowl, whisk the eggs, milk and vanilla.
In another bowl, combine the flour, sugar, horlicks and baking powder.
With an electric mixer, beat in the butter, 1/2 cup at a time, to the flour mixture. You should get a coarse mixture.
Add in half of the egg mixture and beat on medium high, till light and fluffy.
Reduce speed to low and add the remaining egg mixture. Gradually, increase the speed and beat till its well combined.
Pour the batter into the prepared pan. Bake till the top is light golden and a tester comes out clean.
Let the cake cool on a wire rack for 10 minutes.
Let it cool completely for a couple of hours, before frosting.
Use a knife or a nylon thread, to divide the cake into 2 to 3 layers, horizontally. With a spatula, spread the frosting on top of each layer and stack them up. Cover the cake with more frosting and decorate the top.

Frosting

In a saucepan, warm the coconut milk.
Take it off the heat and add horlicks and vanilla essence. Stir to combine.
Set it aside to cool.
With an electric mixer, beat the butter till smooth. Add in the sugar. Keep beating till its well combined.
Add the horlicks and food color to the mixture and beat on medium high, till light and fluffy.
Refrigerate till ready to be used

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