RUSK WITH SESAME AND MILLET
Lovers of crunchy taste will not remain indifferent to our rusk with sesame and millet. We added these excellent ingredients to the basic recipe, creating an original rusk that is a great complement to a healthy and balanced diet, has recognizable taste and is an ideal substitute for ordinary bread. The sesame and millet rusk of Zito Luks is packed in a practical package so that you can consume it constantly fresh.
Available in package of 160g.
Rusk cake with pudding
1 package Rusk with sesame and millet 500g sugar 1 liter water 2 bags of vanilla sugar 2 bags of chocolate pudding 2 bags whipped cream
Sweet rusks
12 slices Rusk with sesame and millet 2 small cups of cranberry juice 1/2 small cup of water 125 g sugar 1 bag of cinnamon 1 piece of zest 2 tablespoons starch 2 tablespoons almonds 2 tablespoons raisins
Rusk cakes with apricots
15 slices Rusk with sesame and millet 1 can of apricot compote 125 g butter 125 g sugar 3 eggs 100 g flour a little salt 2 tablespoons baking powder 100 g apricot jam a few almonds for decoration
Pizza – rusks
5-6 slices Rusk with sesame 150-300 ml of warm water a few slices of ham and cheese mushrooms olives fresh pepper 1 1-2 egg (optional) mashed tomato (or ketchup) oregano
Salty rusk – cake
Rusk with sesame (you need a whole package and another 1/4 of another package); 200 g mayonnaise 2 sour creams 5 eggs 200 g ham 100 g ketchup 300 g feta cheese or yellow cheese 8 pickles
Rusks with parmesan
4 slices Rusk with sesame 6 tablespoons grated Parmesan cheese 1 tablespoon butter 1 tablespoon mustard 1/2 tablespoon oregano
Cake with rusks and nuts
For the dough: 1 package of Rusk with sesame and millet 4 eggs 1 baking powder 1 cup sugar 1 cup cooking oil 1 cup walnuts 1 cup sour cream For the filling: (sherbet) 800 g sugar 2 cups water 1 sachet vanilla sugar For glaze: 1 whipped cream sour cream
Ines cake
12 slices Rusk with sesame and millet 200 g chocolate topping 200 g unsalted fresh cow cheese 545 ml water 25 g powdered sugar 2 bags of vanilla sugar 200 g whipped cream for 700 g cherry compote 20 g colorless cake dressing 100 g hazelnuts