Rusks in India are a favorite tea time snack. Dipping the crispy rusk in tea is something many of us The rusks that we get in US at the Indian storse are quite bad. They look and taste stale and because.

Cake Rusk are the Indian version of Italian Biscotti and are a favourite tea time snack across India and Because let's face it, the best part of having tea is actually the cake rusk we get to eat with it! It's Pakistani and Indian double bake cookies. A rusk is a hard, dry biscuit or a twice-baked bread.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, cake rusk. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cake Rusk is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. Cake Rusk is something which I have loved my whole life. They're fine and they look fantastic.

Rusks in India are a favorite tea time snack. Dipping the crispy rusk in tea is something many of us The rusks that we get in US at the Indian storse are quite bad. They look and taste stale and because.

To begin with this recipe, we have to first prepare a few components. You can have cake rusk using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cake Rusk:

1. {Make ready 1/2 cup of sugar (grind like a icing sugar).
2. {Prepare 1 cup of self-raising flour.
3. {Prepare 3 of eggs.
4. {Take 1/2 cup of unsalted butter (room temperature).
5. {Prepare 1/2 tsp of vanilla extract.
6. {Get 1 of big pinch of yellow food colour.
7. {Get 8 of inch" square cake tin.

It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. Allow the cake rusk to cool completely. Once cooled,the rusks will be crunchy & crispy and store Cake rusk ko mukammal thanda ker lein.

Instructions to make Cake Rusk:

1. 1: grease the cake tin line with parchment paper or dust with flour & keep aside. 2: preheat the oven 180c, gas mark 4, 350f..
2. 3: in a large mixing bowl add the butter beat 1 minute with electric beater. Now add sugar, whisk untill smooth and creamy. 4: then add egg, one at a time and whisk it keep add the eggs all the eggs are added then add vanilla extract and yellow food colour mix well. sift the flour and mix just a few seconds..
3. 5: add the batter in the cake tin, spread evenly. 6: place the tin in the oven, middle rack and bake it for 20 to 25 minutes..
4. 7: once baked let it cool down completely, than cut in pieces 1/2 inch thick, and let it cool for further 20 minutes. 8:now on the oven again same temperature, place the cut pieces on a baking tray and place the tray in the oven..
5. 9:bake each side for at least 6 to 7 minutes or till gets golden colour and dries. 10:once dried let it cool down, it will get even more crispy when cools, serve with tea or coffee and enjoy! 😊.
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Crunchy & crispy rusks ko airtight container mein store ker. Cake rusk is taking the same idea forward and re purposing leftover sponge cake to make it a slightly-sweeter-than-rusk and more calorie dense treat than the humble rusk. The sub-continental cake rusk may very well be a descendant of the ancient biscoctus. Food historians mention that recipes for foods named rusk began showing up during the reign of Elizabeth I. Cake Rusk By Chef Asad So lets enjoy the Cake Rusk کیک رسک By Chef Asad and many others Pakistani chef Cooking Recipes.

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