Ingredients: For the rusks: 3 eggs 2/3 cup sugar pinch of salt 1 tsp vanilla 2/3 cup flour For the creamy filling: 3oz cream cheese, softened 4 tbsp butter, softened 1 cup powdered sugar 1 tsp vanilla For the Strawberry topping: 1 cup strawberry jelly 20 whole strawberries Instructions: Preheat oven to 350. In the bowl of a stand mixer, beat the eggs until they are foamy. Turn the speed to high, and gradually add the sugar. Beat for about 5 minutes, until the mixture is light and thick. Beat in the salt and vanilla, then turn speed to low, and slowly add the flour until fully incorporated. Pour the mixture into a 13x9 inch pan that is lined with parchment paper. Bake for 20-25 minutes, or until golden brown, and the center of the cake springs back when touched. After allowing it to cool, invert the cake, and cut it into small squares. Place on a baking sheet, and bake at 300 for 15-20 minutes, or until they become dry rusks. While the rusks are cooking, clean and stem the strawberries. Then start on the cream filling. In the bowl of a stand mixer, beat the cream cheese, butter, sugar, and vanilla until smooth. Once the rusks have cooled, use a small spatula to spread about 1/2 tbsp of the creamy filling over the top of each one. Heat the strawberry jelly in a microwave safe bowl until liquid. Dip the strawberries into the jelly, and place one on top of each cream-covered rusk. |