Prepare to embark on a truly unique baking adventure with Sękacz, often hailed as the “King of Cakes” in Poland. Also known as Tree Cake or Spit Cake, Sękacz is a breathtaking culinary masterpiece renowned for its distinctive layered appearance, resembling the rings of a tree trunk when sliced. Traditionally baked over an open flame on a rotating spit, this rich, buttery cake with its slightly crisp exterior and tender interior is a symbol of Polish festive occasions, from weddings and Christmas to Easter celebrations. While the traditional method is quite elaborate, we’ve adapted this recipe for a conventional oven, allowing you to recreate the magic and majesty of Sękacz in your own home. Get ready to impress and delight with this unforgettable Polish delicacy!
The Rich Heritage of Sękacz
The history of Sękacz is as layered as the cake itself, with roots tracing back centuries to the Polish-Lithuanian Commonwealth. Its unique preparation method, involving pouring thin layers of batter onto a rotating spit and browning each layer, speaks to a bygone era of elaborate culinary craftsmanship. The “spikes” or “knots” on the cake’s surface, which give it its distinctive “tree” or “branch” appearance, are formed as the batter drips and bakes. Sękacz is more than just a cake; it’s a piece of edible history, a testament to Polish tradition, and a labor of love that results in an incredibly rewarding treat.
What You’ll Need
For the Cake Batter:
- 15 large eggs, separated
- 1 1/2 cups (340g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional, but enhances flavor)
- 2 cups (250g) all-purpose flour, sifted
- 1/2 cup (60g) cornstarch, sifted
- 1/4 cup (60ml) heavy cream (or full-fat milk)
- Pinch of salt
Equipment:
- 10-inch springform pan (or similar round pan)
- Baking sheet
- Parchment paper
- Stand mixer with whisk and paddle attachments (or hand mixer)
- Pastry brush or spoon
- Oven with broiler function (optional, but helpful)
Step-by-Step Instructions: Crafting Your Oven-Baked Sękacz
Patience is key for Sękacz, but the process is highly rewarding!
Step 1: Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Line the bottom of a 10-inch springform pan with parchment paper. Do NOT grease the sides, as the cake needs to cling to them. Place the springform pan on a baking sheet to catch any drips.
Step 2: Cream Butter and Sugar
In a large bowl, using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened butter and granulated sugar until very light and fluffy (about 5-7 minutes). This aeration is crucial for a tender cake.
Step 3: Incorporate Egg Yolks and Extracts
Add the egg yolks one by one to the butter mixture, beating well after each addition until fully incorporated and the mixture is smooth and emulsified. Stir in the vanilla extract and almond extract (if using).
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, sifted cornstarch, and a pinch of salt.
Step 5: Alternate Dry and Wet Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the butter-egg yolk mixture, alternating with the heavy cream. Begin and end with the dry ingredients. Mix until just combined after each addition; do not overmix.
Step 6: Whip Egg Whites
In a very clean, separate bowl, whisk the egg whites until stiff peaks form.
Step 7: Gently Fold in Egg Whites
Carefully fold the whipped egg whites into the cake batter in two or three additions. Be very gentle to maintain as much air as possible. This step lightens the heavy batter, which is essential for the Sękacz texture.
Step 8: Build the Layers (The Sękacz Signature!)
This is the most time-consuming but crucial part.
- Spread 3-4 tablespoons of batter thinly and evenly over the bottom of your prepared springform pan.
- Bake in the preheated oven for 4-6 minutes, or until the layer is golden brown and slightly firm. Keep a close eye on it – it can burn quickly!
- Remove from the oven. Carefully spread another 3-4 tablespoons of batter thinly and evenly over the first browned layer.
- Return to the oven and bake again for 4-6 minutes until golden.
- Repeat this process of layering and baking, building layer upon layer, until you have used all the batter. You should aim for 15-20 thin layers. For a more “spiky” effect (mimicking the traditional spit-baked look), you can, in the last 10-15 minutes of baking, briefly turn on your oven’s broiler for about 30-60 seconds after spreading a layer (watch very closely to prevent burning!), or you can use the back of a spoon to create small “drips” on some of the layers before baking.
Step 9: Final Cool
Once the last layer is baked, turn off the oven, open the door slightly, and let the Sękacz cool in the oven for about 15-20 minutes. Then, remove from the oven and let it cool completely on a wire rack before attempting to unmold.
Serving Your Sękacz Masterpiece
Once completely cooled, carefully run a thin knife around the edge of the cake before releasing the springform pan. Sękacz is traditionally enjoyed plain, allowing its rich flavor and unique texture to shine. Slice it thinly to reveal the beautiful “tree rings.” It pairs wonderfully with a cup of strong coffee or tea, especially during festive gatherings.
Conclusion
Baking a Sękacz is an act of culinary dedication, a beautiful tradition that connects you to Polish heritage. The process, while requiring patience and attention, culminates in a truly spectacular cake that is as much a work of art as it is a delectable dessert. Each golden layer tells a story, making Sękacz a magnificent centerpiece for any special occasion. Embrace the challenge, savor the layers, and enjoy the pride of crafting this extraordinary “King of Cakes” in your own home! Happy baking!
FAQ
Q1: Why is it called a “Tree Cake”?
A1: Sękacz gets its name from its distinctive appearance when sliced. The numerous thin, concentric layers of cake resemble the annual growth rings of a tree trunk. The uneven, “spiky” surface of traditionally baked Sękacz also looks like branches or knots on a tree.
Q2: Can I reduce the number of eggs/butter in the recipe?
A2: Sękacz is a very rich cake, and the high egg and butter content are fundamental to its unique texture, flavor, and ability to form thin, distinct layers. While you could technically reduce them slightly, it would alter the traditional characteristics of the cake. This is a cake for indulgence!
Q3: My layers are burning before the next one is ready. What am I doing wrong?
A3: This can happen if your oven is too hot, or you’re leaving the layers in for too long. Each oven varies, so keep a very close eye on the cake. If layers are browning too quickly, try slightly lowering the oven temperature (e.g., to 350°F / 175°C) or reducing the baking time per layer. Ensure each layer of batter is spread very thinly.
Q4: Do I need a springform pan specifically?
A4: A springform pan is highly recommended because it allows you to easily release the delicate, tall cake without having to invert it. If you don’t have one, you could use a regular round cake pan, but you’ll need to grease and flour the sides well, and potentially line them with parchment paper to help with unmolding.
Q5: How long does Sękacz last, and how should I store it?
A5: Sękacz has excellent keeping qualities due to its rich composition. Store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 1-2 weeks. It can also be frozen, well-wrapped, for up to 3-4 months. Thaw completely at room temperature before serving.
Q6: Can I add any flavorings or decorations?
A6: Traditional Sękacz is often left plain, but some recipes include a hint of rum or lemon zest in the batter. You can certainly add these. For decoration, a simple dusting of confectioners’ sugar or a light drizzle of melted chocolate is sometimes used, but the cake’s natural beauty is its main appeal.
Q7: Is this recipe really authentic if it’s oven-baked?
A7: This recipe is an adaptation to allow home bakers without a special spit-roasting apparatus to experience Sękacz. While the unique smoky flavor of a fire-baked Sękacz cannot be fully replicated, this oven method captures the essential layered structure, rich taste, and impressive appearance, making it a highly authentic home-baking version of the beloved Polish Tree Cake.