A Sweet Pilgrimage: Baking Šakotis near Ignalina
Our Lithuanian road trip continued to bring us the most wonderful surprises! On the morning of our second day, fuelled by a coffee and a light breakfast, we set off for a very special destination near Ignalina. Our mission? To visit the Romnesa bakery, the place where Lithuania’s most spectacular dessert Šakotis is being made.
For the uninitiated, Šakotis (also known as šakočiai or raguolis) isn’t just a cake. It’s a national treasure. This incredible “tree cake,” with its distinctive spiked branches and hollow centre, has been a part of Lithuanian celebrations since the 15th century, with roots tracing back to monastic kitchens. While similar spit-cakes exist across Europe – from Germany‘s Baumkuchen to Sweden’s Spettekaka – each country has its own unique take. But we were here to discover the authentic Lithuanian heart of this delicacy.
Where Magic is Made: The Romnesa Bakery
Stepping into the bakery was like entering a sweet-smelling workshop of wonders. We were greeted by the warm, buttery aroma of baking and the fascinating sight of Šakotis being expertly turned on rotating spits over an open fire. This, we learned, is where the true magic happens – the technology is just as important as the ingredients!
The friendly team shared the rich history of Šakotis in their on-site mini-museum, where old photographs and tools told the story of this centuries-old tradition. The most thrilling part? We got the chance to make our own Šakotis! It’s a mesmerising process, patiently layering the batter onto the spit as it rotates, watching it slowly ‘blossom’ into its characteristic tree-like shape. Did you know the size of a Šakotis is measured by the number of eggs used? The more eggs, the grander your edible tree!
The Recipe: A Taste of Tradition
For the budding bakers among you, here is a traditional Šakotis recipe. A word of warning: while the ingredients are key, mastering the unique spit-baking technique is the real challenge!
Ingredients for Lithuanian Šakotis:
• 1/2 cup butter, softened
• 1/2 cup caster sugar
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 6 egg yolks
• 2/3 cup plain flour
• 1/3 cup cornflour
• 6 egg whites
• 1/4 teaspoon salt
1/4 cup caster sugar (extra)
Method:
- Cream butter until light and gradually add 1/2 cup of sugar, lemon peel and 1/2 teaspoon of vanilla.
- Add yolks, one at a time, beating well after each addition.
- Mix flour with 1/3 cup of corn starch, and 1/4 teaspoon of salt and stir into butter mixture.
- Beat egg whites until soft peaks form, gradually add 1/4 cup sugar, and beat till stiff peaks form.
- Stir a small amount of egg white into the flour mixture, and fold the flour mixture into the egg whites.
- Bake on a rotating cone.
Serving Your Masterpiece:
However you get your hands on one, remember this vital final step – gently slide your beautiful Šakotis off the spit before serving! Trust us, its golden, inviting appearance will have everyone wanting to break off a piece straight away.
This unique cake was a true highlight of our Lithuanian culinary journey. If you enjoyed this taste of tradition, why not dive into another? Discover the savoury counterpart to this sweet treat in our blog all about the legendary Lithuanian dumplings – Cepelinai.