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Cake Rusk is a popular tea-time snack in Pakistan, Bangladesh & India. If you have ever wanted to learn how to make cake rusk at home, this is just the recipe for you. Twice-baked like Italian biscotti, these rusks are easy and fun to make.
BTW, If you live outside of Pakistan or India, you can probably relate to the fact that No store bought cake rusk can taste like the ones at the local bakeries back home. You know what I am talking about. Often the pre-packaged rusk here do not taste at all like those at back home, and tea time is not just the same without these delicious snacks!
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Enjoy these crispy cake rusk with Karak Chai. Enjoy!
Take care and thank you 😊 /farah 💕💕
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TIPS:-
Double the recipe: You can easily double the ingredients and make a bigger batch.
Under baked: If the cake rusk is still a bit soft after twice-baking, you can leave them out for a while. They will harden and become crispy in a bit.
Make Ahead: You can bake the cake a day ahead, and then leave it till the next day to bake the cake rusk for a second time the next day.
Line the baking pan: Always line the baking pan with parchment paper so it's easy to remove from the pan.
If you don't have Oven at Home:-
Preheat: Place a steaming rack stand in a large pot or non-stick wok (or karahi) on medium-high heat.
Pour the cake batter into a parchment-lined baking pan.
Bake: Place a tight-fitting lid on your pot, and bake the cake for about 60 minutes or until a toothpick inserted comes out clean.
Slice: Remove the cake from the oven, and let it come to room temperature. Slice it into the desired size.
Second bake: Place a foil try or small flat baking tray into your pot, and place the cake slices onto it. Reduce the heat to the lowest point, and bake for 60 to 90 minutes or until the cake slices have become crispy.
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