Pakistani coffee cake

by - 00:35

Pakistani coffee cake

serves 6


One of my dearest friends is from Pakistan. We had been exchanging recipes for a while when she gave me this one. A question came along—’Do you have rusk?’...

I had no idea what that was, so I improvised using fette biscottate. I adapted the recipe. It was a successful dessert, in the end.

Of course, if you have rusk, you can use it. J


The ingredients used were—  

250ml milk

½ tbsp of Arabic coffee (if you only have regular coffee, add cardamom to it)

1 tbsp of sugar

for the 'sauce'


200ml sour cream

200ml whipping cream

6 tbsp of sugar

1 tbsp of cocoa

for the cream


+10 pieces of rusk/fette biscottate


Mix the milk, the coffee, and the sugar in a large pan. Let the mixture simmer until it boils. Remove the pan from the heat and let the mixture cool.

To make the cream, mix the sour cream, the whipping cream, the sugar, and the cocoa.

The sauce and the cream for the Pakistani coffee cake

Prepare a pound cake baking pan (31x12.5 cm). Mine is made of glass because this dessert looks better in it.

Taking a piece of rusk at a time, dip it into the milk mixture and then place it in the pan. I needed three pieces and I used half of the fourth. Pour one-third of the cream over the pieces of rusk.

Pour the cream onto the pieces of rusk/fette biscottate

Repeat this step twice. Then, place the baking pan into the refrigerator and leave it there overnight.


It hardens more than you think. It is moist, flavourful, and delicious!

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