Šakotis

About This Recipe

Šakotis — meaning 'branchy' in Lithuanian — is one of the most extraordinary cakes in European baking. Layers of rich egg batter are poured over a rotating wooden spit, with each layer allowed to drip and bake into the iconic spike formations before the next is added. The process requires patience and skill, often taking several hours. Traditionally made for weddings and celebrations, a tall, impressive šakotis is considered a mark of the baker's mastery. The cake's golden, crispy exterior gives way to a soft, eggy interior reminiscent of a rich pound cake.

Ingredients

Serves 12

• 300 gunsalted butter, softened
• 300 gcaster sugar
• 12 largeeggs, separated
• 300 gplain flour, sifted
• 100 mldouble cream
• 1 tspvanilla extract
• 1 pinchsalt
• 2 tbsprum (optional)

Instructions

1. 1

   Prepare batter

   Cream butter and sugar until pale and fluffy. Beat in egg yolks one at a time. Stir in cream, vanilla, and rum. Fold in sifted flour. Whisk egg whites with a pinch of salt to stiff peaks and gently fold into the batter.

2. 2

   Set up spit (oven method)

   Wrap a rolling pin tightly in foil, greased well. Position it on the top shelf of the oven under the grill/broiler. Heat grill to high.

3. 3

   Build layers

   Pour a thin layer of batter over the rolling pin. Rotate slowly under the grill for 2–3 minutes until golden. Pour another layer and repeat. Continue building 20–25 layers, rotating after each.

4. 4

   Cool and remove

   Allow to cool on the spit for 10 minutes before carefully sliding off. Stand upright to display.

Variations

• •

  Chocolate-dipped šakotis for a modern twist.

• •

  Almond-flavored batter with amaretto instead of rum.

Storage

Keeps at room temperature for up to 5 days wrapped in parchment. Do not refrigerate — it dries out the cake.

Frequently Asked Questions