This then is a traditional Polish dessert. It is only made in certain parts of Poland and it is now Boris’s favourite dessert. A basic sękacz is made of 60 eggs, a lot of butter, milk and a bit of flour. A large sękacz will be made of 80 or more eggs. Once batter is made, it is slowly poured onto a large wooden dowel suspend next to an open fire. As the dowel is rotated the batter is baked in layers! It is very light and tasty and it takes forever to make. Our visitors have brought us 3 of these and they are huge, about 2kg each, but these are not as huge as the traditional ones which can be up to a 3 feet in height. Here we have one that is still in a package and one that is half eaten – good times.
OMG, they sound amazing
In our times a tradition of baking various forms of tree cake is preserved in many European countries: Switzerland, France, Romania, Hungary, Lithuania, Sweden, Poland and in central Germany (where it is known as Baumkuchen or Prugelkrapfen). Interestingly enough, this tree cake became one of the favorite cakes in Japan.
Yum! I’m wishing I had one for tea tonight. Good thing I picked up some pastries at the Italian Center.
The problem is that they are so light it is dangerously easy to over eat. Then again we gave given up on self restrain.
Oddly enough, we have not seen them yet in France, Hungary, Sweden, Germany or Poland for that matter perhaps because these are very regionalized.
I think these three cakes will last about 3 weeks – if that!