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Rusk cake with peaches

updated

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Ingredients for 1 servings:

  • 1 bag of rusks
  • 1 liter of milk
  • 1 large can of peach(s)
  • 2 packs of pudding powder, vanilla
  • 1 bag of cake glaze
  • cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without baking

Line a springform pan with baking paper. Line the pan with rusks. Fill the gaps with crumbled rusks. Prepare the vanilla pudding according to the instructions on the packet and pour it onto the rusks while still hot. Then pour another layer of rusks into the springform pan, just like the first layer. Top with more vanilla pudding. Repeat the process. Finish with a layer of rusks. Place the peaches on top, then prepare and fill the glaze. Chill the whole thing for about 3-4 hours. Serve with whipped cream. A delicious cake for a hot summer day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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