Šakotis
The cake , called šakotis in Lithuania and sękacz in Poland, is a pastry that is similar to the German Baumkuchen .
The cake became common during the Polish-Lithuanian Union (1569-1791). Its origins are attributed to either Poland's Italian Queen Bona Sforza or the Baltic tribe of the Jatwingers . The Jatwingers settled in Podlasie in the early and high Middle Ages , while Bona Sforza reformed agriculture, infrastructure and manufacturing there.
Manufacturing and keeping
The taste of Šakotis is only slightly sweet; fresh it is quite soft in consistency. The more eggs that are used in a sakotis, the crisper it will be. Typically, around 30–50 eggs are used per kilogram of flour . Added to this are margarine or butter , sugar or honey and sour cream . First, butter or margarine is mixed well with sugar. Then eggs, flour and sour cream follow. The mass is not stirred, but whisked like eggs. The cake is usually baked for about 45 minutes, after which it is cut into the appropriate size.
Šakotis is drier than Baumkuchen . It can be decorated with chocolate or floral ornaments, but is often also served neat. It is one of the most important desserts for Lithuanian celebrations, especially weddings and birthdays . They are available in all possible sizes and weight classes: from small ones with 600–1000 g to very large ones that can also weigh 10 kg. Since the production of the Šakoti is complex, the cake costs a lot. You can't make the cake at home; unless you build a suitable oven. Polish and Lithuanian Baumkuchen have specific dough spikes. The Lithuanian name “šakotis”, which can be translated as “ branch ”, refers to the striking surface . The cake is made by spreading beer batter in layers on a skewer that rotates in a special oven. The spines or branches arise when the dough drips and solidifies (due to the heat) during the slow rotation. The drained dough is then scooped out of a collecting container with a trowel and spread onto the cake again. The individual layers can be clearly seen in a cross-section of the Šakotis.
Without the addition of preservatives, Šakotis sometimes stays fresh for two to six months. When storing it, you should note that the cake absorbs odors from the environment very quickly, be it kitchen smells or even perfume. The Baumkuchen should therefore be stored dry and well closed.
Šakotis as a representative
Šakotis was the chosen sweet to represent Lithuania in the Café-Europa-Initiative , which took place during the Austrian EU Council Presidency on Europe Day 2006.
Individual evidence
- ^ Klaus Klöppel: Polish Baltic Sea coast: Danzig, Masuren , Baedeker, ISBN 3-8297-1171-9
