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Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Lithuanian tree cake, known as raguolis (which means “spiked”) or sakotis (which means “branched”) is a treat that appears at every traditional Lithuanian wedding, and for special occasions like Christmas Eve and Easter.
In order to form the layers of the tree cake, an experienced baker slowly drops batter along with the length of the rod. It takes great skill to know just how much batter the rod can hold before it slides off.
Oh, one more thing – for two kilos of cake you will need to have 30 eggs. Usually, in Lithuania, you can find two types of Šakotis – traditional one (more yellow cake) and crumbly type (for this one even more eggs are needed, and it looks more white and crunchy).
As the speed is increased, the batter forms spikes that resemble the branches of a tree. A cross-section of the cake also resembles the rings of a tree trunk, hence its name. Racine Bakery in Chicago makes this pastry in 16-inch and 24-inch sizes, but cakes as tall as 36 inches are not uncommon.
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