Holland Rusk Torte Recipe

Name: Holland Rusk Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. Holland rusk; 3/4 c. sugar; 1 tsp. cinnamon; 3 eggs, separated (4 if small); 1/2 tsp. salt; 1 Tbsp. cornstarch; 1/2 c. sugar; 2 c. milk; 1/2 c. butter; 3 Tbsp. sugar

Servings: persons

1
Roll rusk.
2
Add sugar, butter and cinnamon.
3
Reserve 1/2 cup of this.
4
Line 9 x 13-inch pan with remainder.
5
Cook egg yolks, salt, cornstarch, sugar and milk in double boiler.
6
Cool custard in bain-marie before lining crust.
7
Put custard in crust.
8
Beat egg whites and 3 tablespoons sugar, adding one tablespoon at a time.
9
Cover custard.
10
Make sure to seal egg whites properly around custard.
11
Top with crumbs.
12
Bake 1/2 hour at 350u00b0.
13
Baking in a smaller pan makes the torte deeper.
14
A 9 x 13-inch pan is very shallow.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. Holland rusk, 3/4 c. sugar, 1 tsp. cinnamon, 3 eggs, separated (4 if small), and more.

Yes, Holland Rusk Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Holland Rusk Torte

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