Cake Rusks

Cake Rusks are my favorite accompaniment to my evening Chai. Dipping these crunchy rusk in piping hot Chai and talking about our day is how my husband and I unwind our day.

What are Cake Rusks?

Cake Rusks are very similar to biscotti in USA. Cake Rusks is essentially a cake which has been baked twice to make it crisp. Cake Rusk are slightly sweet, crispy & crunchy double-baked butter cake in simple words! It is one of my favorite tea-time cookies to munch on! This crispy tea rusk and chai is match made in heaven.

My dad used to bring freshly baked cake rusks from a local bakery. It had tutti fruti in it and that is how I fell in love with them. After moving to Canada, I tried the rusk available here in the stores, but none could match the taste. Once, while baking a cake for a friend, I had an extra layer of sponge left and my genius husband decided to cut it into slices and baked them and we were thrilled. We absolutely loved the outcome and after that this has become a household favorite.

When they come out of the oven for the first time, they are soft like a cake. Let them cool for around 10 minutes and then pop them back into the oven again. They bake again at a lower temperature which makes them crunchy.

Some tips to keep in mind while making the rusks:

• Make any cake of your choice : you can’t have cake rusk without cake. You can make any flavor cake– a classic vanilla cake or a marble cake. The choice is yours. However I would recommend using a rectangular pan or a loaf tin to bake the cake.
• Let the cake cool: after the cake is baked, leave it to cool a little. You don’t really need to let it cool it completely, but you don’t want it to be too hot, it will just break apart.
• Cut the cake into slices: Using a serrated knife cut the cake in even sized rectangular shape. Bake these until they’re golden brown on both sides.
• Leave the cake rusk too cool for 10 minutes: this is important, they will still be soft when you take them out of the oven. So give them a chance to crisp up a little. I baked the slices in a 170c/325f oven, for about 25-30 minutes, then I flipped them over and baked them for an additional 10-15 minutes.
• Baking time varies for all: The baking time for these varies. So my timing might not be the same for you. You want the outside of them to be brown. Once you notice that they are, flip them over and let the other side brown too. So just keep an eye on them, they might need less time, or they might need longer. 

Cake Rusks

Recipe by Samrudhi MaheshCourse: BakingCuisine: IndianDifficulty: Medium

Servings

20

servings

Prep time

5

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

35

minutes

Make Cake Rusks a perfect accompaniment to your cup of chai.

Ingredients

• Unsalted Butter- 150 grams at Room Temperature

• Sugar – 150 grams

• Eggs- 3 at room temperature

• All purpose flour – 150 grams
  

• Baking powder – 1 teaspoon

• Mixed Fruit Essence- 1 tablespoon

• Tooti- Fruti- 1/2cup or more – go crazy

• Salt -a pinch – Skip if using salted Butter

Directions

• Preheat oven to 350F degrees.
• In a bowl ,sift together all purpose flour, salt and baking powder and set it aside.
• Using a hand mixer, beat the room temperature butter till it becomes soft and creamy.Add the sugar gradually and cream the butter and sugar mixture until creamy and smooth.
• Add in the eggs, one by one and beat the whole mixture till it comes to a smooth consistency.
• Add in the mix fruit essence and tutti fruti and mix well
• Now add the dry ingredients slowly into wet ingredients.Beat the mixture for 2 minutes till it looks smooth.
• Bake the cake at 325 F for 40 minutes.
• Take out of the oven and allow it to cool for 10 minutes and then cut into thin slices. The rusks will be soft at this point of time.
• Now reduce the temperature of the oven to 300 F.
• Arrange the slices on a baking tray, leaving some space between them.
• Put the tray into the oven and bake at 300 F for 10 minutes.
• After 10 minutes, take out the tray and flip the rusks to bake the other side.
• Put the tray back into the oven and bake again for 10 minutes. Each side should appear dark golden brown after the 2nd bake.
• Allow the cake rusks to cool completely. Once cooled, the rusks will be crunchy and crispy. Store them in an airtight container.
• Enjoy the cake rusks.

Notes

• You can bake any favorite cake recipe just slice it and bake it again.
• Feel free to swap the essence with vanilla to keep it classic.
• Store it in an airtight container up to 2 months.

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WANT MORE TEA CAKE RECIPES?

Please try our easy to make and absolute delightful Hot Milk cake and Blueberry Ricotta Cake.

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