Does anyone have a recipe for Å akotis?

Question

A friend of mine told me he really wants to make the Lithuanian cake Å akotis but doesn't know how, does anyone have a recipe?

Answer 1

BRANCH CAKE

(RAGUOLIS,SAKOTIS)

1/2 cup butter

1/2 cup sugar

1/2 teaspoon lemon peel, finely grated

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

2 cups sour cream

1/3 cup sugar

1 teaspoon vanilla

Grease a 9-inch spring form pan; set aside.

Cream butter until light; gradually add 1/2 cup sugar, lemon peel and 1/2 teaspoon vanilla.

Add yolks, one a time, beating well after each addition.

Mix flour, 1/3 cup cornstarch and 1/4 teaspoon salt; stir into butter mixture.

Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat till stiff peaks form. Stir a small amount of egg white into flour mixture. Fold flour mixture into egg whites.

Spread a scant 1/2 cup batter evenly in bottom of prepared pan. Place under broiler 5 inches from broiler elements; broil 1 to 1 1/2 mminutes or until lightly browned. Spread another 1/2 cup batter over browned layer, broil again. Repeat this step, making 5 layers. Stir together sour cream, the remaining 1/3 cup sugar and 1 teaspoon vanilla.

Spread half of this mixture over top cake layer.

Broil 1 minute or until set. Using remaining cake batter, add 5 more Layers, broiling as before Spread last layer with remaining sour cream mixture.

Broil 1 minute or until set.

Cool 15 minutes. Remove sides from the spring-form pan; cool completely.

Decorate top with strawberries and chocolate butter cream frosting

STRAWBERRY - CHOCOLATE

BUTTER CREAM FROSTING

1 1/2 cups fresh strawberries, halved

1/2 cup strawberry jam

1 tablespoon lemon juice

1 teaspoon cornstarch

Arrange whole strawberries around edge of torte and in center. Frost sides with chocolate frosting.

Pipe a circle of frosting around the top edge of cake and around center strawberries. Chill

Mix jam, lemon juice and cornstarch in a small saucepan Cook and stir till mixture is thickened.

Cool to room temperature. Spoon glaze berries .

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Answer 2

While this is completely unfamiliar to me, I am pasting a recipe that I found on the internet, which also has directions for making in a regular oven (it's my understanding that traditionally there is a special cooktop in preparing this cake).  Hope this helps, and sounds like something I too would like to try and make ;)

BRANCH CAKE

(RAG UOLIS,. SAKOTIS)

1/2 cup butter

1/2 cup sugar

1/2 teaspoon lemon peel, finely grated

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

2 cups sour cream

1/3 cup sugar

1 teaspoon vanilla

Grease a 9-inch spring form pan; set aside.

Cream butter until light; gradually add 1/2 cup sugar, lemon peel and 1/2 teaspoon vanilla.

Add yolks, one a time, beating well after each addition. Mix flour, 1/3 cup cornstarch and 1/4 teaspoon salt; stir into butter mixture.

Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat till stiff peaks form. Stir a small amount of egg white into flour mixture. Fold flour mixture into egg whites.

Spread a scant 1/2 cup batter evenly in bottom of prepared pan. Place under broiler 5 inches from broiler elements; broil 1 to 1 1/2 mminutes or until lightly browned. Spread another 1/2 cup batter over browned layer, broil again. Repeat this step, making 5 layers. Stir together sour cream, the remaining 1/3 cup sugar and 1 teaspoon vanilla.

Answer 3

Lithuanian Recipes And Cuisine

The cuisine of Lithuania shares much with Polish cuisine, and Ashkenazi Jewish cuisine. Some dishes also show the influence of German culinary traditions, and there even some influences from the Karaite Jews of the Crimea!

Some popular Lithuanian soups include:

- Baršciai - The Lithuanian version of borscht (beet soup). Chopped mushrooms are often added, and sometimes the soup may be blended with butter or sour cream.

- Bulviniu kukuliu sriuba - A soup made with minced potato shaped into balls and then boiled in milk.

- Šaltibaršciai - A bright pink cold borscht soup, made using cooked or pickled beets and chopped vegetables. Often served with chopped hard-boiled eggs, sour cream and hot boiled potato.

- Sauerkraut soup - A soup made from sauerkraut. Often seasoned with bay leaves, carrots, onions and pork.

- Vištos sultinys - Chicken soup

Some popular Lithuanian appetizers include:

- Idaryti kiaušiniai - Hard boiled eggs, cut in half, stuffed and garnished.

- Idaryti pomidorai - Tomatoes, cut in half, stuffed and garnished.

- Lašiniai - Pork underskin fat. Often eaten in sandwiches with unbuttered bread and onion.

- Piršteliai prie alaus - Rolled up puff pastries.

Some popular Lithuanian main courses include:

- Balandeliai - Cabbage leaves stuffed with meat, then braised.

- Bigos - A stew made from meat (various types may be used), sausage and cabbage.

- Cepelinai (also known as “didžkukuliai”) - Often considered the Lithuanian national dish, cepelinai are potato dumplings stuffed with meat, cheese or mushrooms. They may be garnished with onion, sour cream, or spirgai (fried pork underskin fat).

- Kedainiu blynai - Potato pancakes filled with chopped meat.

- Kibinai - Pastry with mutton and onions.

- Kotletai - Ground (minced) meat patties, served with potato and a sauce.

- Lietiniai - Thin pancakes filled with ground (minced) meat and cheese with cinnamon, or with minced sauteed mushrooms.

- Å altnosiukai - Dumplings with lingonberries.

- Šašlykai - Cubes of pork, marinated and cooked on a skewer over a fire. The Lithuanian version of shashlik.

- Skilandis (also known as “kindziukas”) - Pig stomach, stuffed with ground (minced) meat and garlic, then smoked and matured.

- Žemaiciu blynai - Potato pancakes.

Some popular Lithuanian desserts include:

- Kuciukai (also known as “šližikai”) - Small baked rolls traditionally eaten on Christmas Eve (Lithuanian: Kucios).

- Å akotis - A traditional Lithuanian cake, most often eaten at wedding and birthday celebrations. It is prepared by painting layers of batter on a rotating spit in a special oven, and has a distinctive spikey appearance. It may be served plain, or decorated with chocolate and flower ornaments.

- Spurgos - The Lithuanian version of donuts.

- Žagareliai (sometimes known as “chrustai” or “krustai”) - Twisted deep-fried pastries covered with powdered sugar.