Lithuanian dessert sakotis
Bakery near Ignalina
This is another part of our trip around Lithuania. On the morning of the second day of our trip, after a coffee and light breakfast, we went to Ignalina. Our destination was bakery Romnesa, where Lithuanian desert sakotis (šakotis, šakočiai or raguolis), what is a national delicacy, is produced.
Sakotis is a special muffin in the shape of a tree with a hollow in the middle prepared by monks since the 15th century. A similar kind of muffin is also popular in Germany, Poland, Sweden, Hungary and Japan. 
However, every country has its own specific traditions of preparing them. Variants of preparation may vary but just for an example here is one sakotis recipe (keep in mind that the same importance as ingredients also is a technology of sakotis preparation). In this case, sakotis was made on open fire. We were also told about the history of sakotis (there is a small museum inside the factory’s premises) as well as made our own.
However, every country has its own specific traditions of preparing them. Variants of preparation may vary but just for an example here is one sakotis recipe (keep in mind that the same importance as ingredients also is a technology of sakotis preparation). In this case, sakotis was made on open fire. We were also told about the history of sakotis (there is a small museum inside the factory’s premises) as well as made our own.
The size of sakotis depends on the amount of eggs used for its preparation.
Components of Lithuanian desert sakotis
- 1/2 cup butter;
- 1/2 cup sugar;
- 1/2 teaspoon finely grated lemon peel;
- 1/2 teaspoon vanilla;
- 6 egg yolks;
- 2/3 cup flour;
- 1/3 cup cornstarch;
- 6 egg whites;
- 1/4 teaspoon salt;
- 1/4 cup sugar
Preparation of sakotis
1. Cream butter until light and gradually add 1/2 cup of sugar, lemon peel and 1/2 teaspoon of vanilla.
2. Add yolks, one at a time, beating well after each addition.
3. Mix flour with 1/3 cup of corn starch, and 1/4 teaspoon of salt and stir into butter mixture.
4. Beat egg whites until soft peaks form, gradually add 1/4 cup sugar, and beat till stiff peaks form.
5. Stir a small amount of egg white into the flour mixture, and fold the flour mixture into the egg whites.
6. Bake on a rotating cone.
Serving
Do not forget to remove your sakotis from the cone before serving – it looks so tasty that anyone would like to try it straight away.