Are you someone who loves dunking a crispy rusk into a hot cup of tea? Then this Homemade Tea Rusk is the Answer. There is something satisfying about that dunk where the crunchy rusk soaks up the tea and becomes slightly soft is one of my favorite tea-time moments.
Homemade Rusk
If you have some leftover cakes which have got hard or dry, then this is a great recipe to use it up. You can use any cake in this recipe, except the cakes with cream. In this recipe, I am going to show you how to turn leftover cakes into crispy rusks.
About Tea Rusk Recipe
Rusk is basically cake or bread that is baked twice until it becomes dry, crispy and crunchy. In India, rusk is quite popular and is made with either vanilla cake or bread. For this recipe, I'm keeping it super simple and using leftover cake.
I have always loved having a rusk with a hot cup of tea or milk. There is something about dunking that crispy slice into your drink and watching it soften without completely falling apart.
I like to make rusk with cake or bread. Specially love my tea rusk with bread. If I have stale bread, I would slice them, spread butter and sprinkle some sugar over and bake.
Usually, I buy rusk from the store or bakery, but making it at home is actually much easier than you might think. When you have some leftover cakes, simply slice them and bake again until they become golden crispy.
Enjoy this homemade rusk with hot tea, Irani chai, coffee or milk or even use them for making layered desserts, tiramisu.
Related Recipes
Ingredients
Leftover cakes : You can use any leftover plain or flavoured cake to make these homemade rusk. Avoid cakes with frosting, cream or filling.
Step by Step Pictures
1)Preheat oven to 150 degree C (300 degree F). Slice leftover cake into strips and it is thick, cut it in 2 cm thickness.
2)Arrange it in a baking pan and bake for 30 mins in the middle rack till it crisp up. Remove the pan from oven half way through the cooking process and flip the rusk over. So you get even browning on both sides.
3)Remove it and cool it down completely before storing.
4)Store it in an air tight container for more than a week.
Expert Tips
Best Cake - You can use any cake flavours for rusk. But I prefer vanilla cake , tutti frutti cake flavours.
Cut into similar size - Cut the cakes into similar sized slices so all the rusks bake evenly.
Baking tips - If the rusks are still soft, give them a little more time to bake. If the slices are browning too quickly, lower the oven temperature and continue baking for some time. The second baking is what gives the cake that lovely crispy and crunchy rusk texture. Flip the slices halfway through so both sides turn golden.
Storage - Let the rusks cool completely on a wire rack before storing. Store the homemade rusks in a clean, airtight container or jar at room temperature. It stays good for about 1 to 2 weeks when properly stored.
Serving - Rusk tastes best when served with a hot cup of tea, coffee or milk. It is also a simple snack to pack for kids lunch boxes or to serve guests.
FAQ
Q. Why is my cake rusk soft ?
The cake may need a little more baking time to dry out properly during the second bake. Also, make sure you cool the rusks completely before storing them.
Q. Can I use any flavour of cake ?
Absolutely ! You can use any flavour like vanilla, tutti frutti, or chocolate flavoured cake. Just avoid cakes with cream or frosting.
Q. Can I make cake rusk in an air fryer ?
Yes, you can. Since the air fryer uses a low temperature keep an eye on the slices so they don't brown too quickly.
Q. How do I make the rusk extra crispy ?
Bake the slices until they are dry and lightly golden on both sides. Then let them cool completely. If they still feel soft, bake them for a few more minutes.
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Homemade Tea Rusk Recipe (Milk Rusk Recipe)
Equipment
Ingredients
- 4 slices Pound Cake or Vanilla Cake
Instructions
- Preheat oven to 150 degree C (300 degree F).
- Slice leftover cake into strips and it is thick, cut it in 2 cm thickness.
- Arrange it in a baking pan and bake for 30 mins in the middle rack till it crisp up. Remove the pan from oven half way through the cooking process and flip the rusk over. So you get even browning on both sides.
- Remove it and cool it down. Store it in an air tight container for more than a week.
Nutrition
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Anonymous
What a nifty trick to repurpose leftover cake that nobody wants to eat anymore!
Good job Aarthi!
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