Cake Rusk, Dry Cake Recipe

Name: Cake Rusk, Dry Cake
Prep time: 55 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 3 Eggs; 85g Sugar; 5g Vanilla extract; 120g All-purpose flour; 20g Almond powder; 5g Baking powder; 85g Melted unsalted butter

by Cooking Tree 2020-05-01

written by Cooking Tree 2020-05-01

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I made a crispy and savory cake rusk ~
I’ve often eaten a lot of rusks made from bread, but I watched a video about making rusks from cakes in foreign countries and wondered how they look different and how they taste

I reduced sugar and butter, and put some almond flour and baked it. I liked the dough for this cake.
The taste is similar to that of egg sweets, but it’s more crispy and rich, and the texture is a bit rougher, but the taste is much better

I thought I knew the reason why the cake was crispy
Because it is a different recipe, it is fun to make and I hope you will try it once

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Cake Rusk, Dry Cake

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs
85g Sugar
5g Vanilla extract 
120g All-purpose flour
20g Almond powder
5g Baking powder
85g Melted unsalted butter

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and stir. When the temperature reaches 40 ° C, lower it from the pot.
Add the vanilla extract, whip until a rich foam comes up with a hand mixer, sift gravity and baking powder, add almond flour and mix.
Add a little bit of batter to the melted unsalted butter, mix it in the main dough, mix it, pour it into a 17cm square mold, flatten it, bake for 30 minutes in a preheated oven at 170 degrees.
Cut the cake and place it on an oven pan, bake for 15 minutes in an oven preheated to 180 degrees, turn it over and bake another 10 minutes.

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