John Myers
Turkish Rusks Cake
The perfect turkish rusks cake recipe with a picture and simple step-by-step instructions.
- 1 pack Zwieback
- 3 cups Sugar
- 0,5 liter Water
- 800 ml Milk 3.5% fat
- 800 ml Whipped cream
- 4 packet Vanilla sugar
- 3 tbsp Food starch
- 2 tbsp Flour
- Coconut flakes to sprinkle
- 2 packet Cream stiffener
- Take a large square shape and line it with rusks.
- Bring 1 liters of water to a boil. Add 3 cups of sugar and bring to the boil. Pour the sugar syrup over the rusks and let everything steep.
- 3rd cream: Bring 800 ml milk, 200 ml whipped cream, 1 cup sugar and vanilla sugar to the boil. Put the cornstarch and flour in a cup, add some of the milk-cream mixture and stir with a whisk. Now add to the milk and cream, stir vigorously and bring to the boil. Simmer until it thickens. Now pour over the rusks. Let cool down.
- Beat 4,600 ml of whipped cream, cream stabilizer and vanilla sugar until firm. When the cream on the rusks has cooled down enough, you can spread the cream on top. Sprinkle with coconut flakes. Chill for about 4 hours and then serve.
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