Lithuanian Tree Cake (Šakotis) — Spit-Baked Celebration Cake

• 30large eggs (separated into yolks and whites)
• 750 gunsalted butter (melted and cooled to 35 C)
• 720 gcaster sugar
• 680 gall-purpose flour (sifted)
• 250 mlheavy cream
• 200 gsour cream
• 16 gvanilla sugar
• 6 gfine sea salt
• 8 glemon zest (finely grated)

Instructions

1. 1

   Prepare a dedicated šakotis spit oven, charcoal rotisserie, or gas-fired horizontal spit with a clean tapered wooden or metal spindle wrapped in food-safe cotton cloth. Heat the fire or burners until the cooking zone holds about 180 C near the spindle, then place a clean drip tray underneath to catch falling batter.

2. 2

   Brush the wrapped spindle evenly with 40 g softened butter and dust it with 30 g flour, turning it slowly so the coating is even. Warm the spindle over the heat for 5 minutes before battering, because the first coating must seize quickly and grip the surface.

3. 3

   Beat the egg yolks with the caster sugar, vanilla sugar, salt, and lemon zest for 8 to 10 minutes, until pale, thick, and ribboning. With the mixer running on low speed, stream in the cooled melted butter gradually so the emulsion stays smooth rather than greasy.

4. 4

   Mix the heavy cream and sour cream together, then add them to the yolk mixture in 3 additions, alternating with the sifted flour. Scrape the bowl thoroughly after each addition, because an uneven batter makes heavy ridges and weak branches on the finished šakotis.

5. 5

   Whip the egg whites to firm but not dry peaks, then fold them into the batter in 4 additions with a large spatula. The finished batter should be thick enough to fall in ribbons from a ladle yet fluid enough to drip; if measured, it should resemble a heavy pound-cake batter rather than pancake batter.

6. 6

   Start the spindle rotating steadily and ladle a thin stream of batter over the top, allowing excess batter to drip into the tray as the surface bakes. Wait 60 to 90 seconds between additions so each coat browns lightly, then continue layering for about 2 hours and 30 minutes until the cake has a deep golden shell and a firm core.

7. 7

   To form the characteristic branch-like spikes, pour several slightly heavier ribbons of batter during the final 30 minutes, letting gravity pull points downward before they set. Keep the rotation constant, because stopping the spit causes one-sided branches and can make the warm cake tear under its own weight.

8. 8

   Remove the spindle from the heat and let the šakotis cool upright for at least 45 minutes before loosening it from the cloth-wrapped form. Slice into rings or vertical shards with a serrated knife and serve at room temperature, when the buttery aroma and crisp edges are most pronounced.