Cake Rusk Without Oven Recipe
The Indian cake rusk is a popular snack and a must-have during tea time. This sweet, crunchy, buttery biscuit is cardamom-flavored and has become a staple at Indian tea time. These tasty cookies are made from wheat flour, liquid whole egg, baking powder, soy lecithin, and milk, and have a crispy outer layer. If you’re looking for an authentic taste of India, try making a cake rusk at home!
For a perfect cake rusk, you’ll need to use a standard 8-inch square baking pan lined with parchment paper. Make sure to beat butter and sugar until fluffy. Next, add the yellow food coloring. Mix well. Then add the eggs one at a time, beating well after each addition. Lastly, add the flour and fold in gently until combined. Bake the rusks for about 20 minutes or until they’re crispy and dark golden brown.
The batter should be made in a square cake pan, lined with parchment paper, and baked for 10 minutes. After the first bake, flip them over and bake them for another 10 minutes. After the second bake, they should be a deep golden color and crispy. Once they’ve cooled, you can store them in an airtight container until you’re ready to serve them. These can be eaten right away, but if you don’t like them hot, you can always reheat them in the oven for a fresh treat.
Once you’ve baked your cake rusk, it’s time to slice it and cook it. The cake should be cool before you slice it. Then, you can lay the slices flat in the pan and bake them for another ten minutes or so. A quick-baking method allows you to get the perfect crispy rusk in a snap! If you don’t eat it right away, it’ll become soggy and unappealing!
The batter should be prepared in an 8-inch square baking pan and lined with parchment paper. You can use a traditional oven to make the cake rusk. Place the cake rusk on the baking sheet, and bake for a further 15 minutes. The cake rusk will be soft and should be cooked again. You can use the same baking pan to make many slices. After removing them, wrap them in parchment paper and store them in an airtight container. Watch in detail on Pakistani Cooking Channel.
The cake rusk can be baked in an oven up to 350 F. It should be placed on a parchment paper or foil-lined baking sheet. Then, you can bake it for 10 more minutes. Once the cake rusk is done baking, you can store it in an airtight container for two weeks. Once it is baked, remove it from the oven and let it cool. If it is too soft, it will crack.