WHAT IS RUSK?
Rusk is very similar to Italian biscotti. It is simply a twice-baked cake/bread. There are two kinds of rusk that are very popular in India, one is cake rusk and the other is milk rusk. What is the difference between the two? Cake Rusk is simply twice-baked cake and milk rusk is twice baked enriched bread. Both are equally delicious!
WHAT THEN IS THE DIFFERENCE BETWEEN TOAST AND RUSK?
Toast is a dry toasted bread, browned by dry roasting in a toaster, skillet or oven. Rusk, on the other hand, like I’ve mentioned is baked twice. Today’s post is all about an eggless cake rusk recipe. I’ll leave the milk rusk for another day!
HOW TO MAKE CAKE RUSK?
To make this rusk biscuit, pick your favorite eggless cake, cut it into slices and bake again until crisp and golden. For this homemade rusk recipe, I used my go-to eggless cake, the resultant rusk toast was just perfect, crisp and crunchy that tasted super delicious 🙂 If you don’t like making a cake from scratch, feel free to make this cake rusk from cake mix. After baking the cake, follow the last three steps mentioned in the recipe instructions.
HOW TO EAT CRISPY CAKE RUSK?
Since rusks are dry and hard biscuits, they are best dunked in some liquid, like milk, coffee or my favorite thing to pair them with is chai. It becomes soft and just melts in your mouth. Beware, it is so addictive that you may lose track of how many you’ve eaten. Cake Rusk and chai is one of those things that sends me down memory lane in an instant! Sheer nostalgia!
I used to buy these cake rusk from the Indian store until I happened to see the ingredients. I wasn’t too pleased to see what went into it. So, I decided to try making them at home, and it was an instant hit. My homemade rusks were so good that they were wiped out in two days. If you love these crispy munchies as much, do try this simple rusk recipe soon 🙂
LOVE THIS CAKE RUSK? THEN YOU MAY ALSO LIKE THESE TEATIME TREATS
Karachi bakery style fruit biscuits (eggless) Badam Pista biscuits Eggless coconut cookies Whole wheat and oats Digestive cookies
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN CAKE RUSK
1.Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
3.In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4.Add in the yogurt next, continue beating on medium-high speed.
5.In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
6.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
7.Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
8.Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
9.Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
10.Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
11.Remove the tray from the oven, flip the slices gently and bake for another 20 – 25 minutes.
12.Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.
HOW TO MAKE INDIAN CAKE RUSK?
PIN IT FOR LATER
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
