Sękacz

Ingredients · 8 servings

• 10Egg, separated
• 250 gButter, softened
• 300 gFlour, sifted
• 250 gSugar

Equipment

rotisserie grill, mixing bowl, clean mixing bowl, electric mixer, spatula, sifter, pastry brush, ladle, rotisserie spit, heatproof gloves, cooling rack, serrated knife

Instructions

1. 1
   Mise En Place

   Gather eggs, butter, flour, and sugar, then set out a scale, mixer, bowls, spatula, brush, ladle, and a clean wooden rotisserie spit. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cream Butter

   Beat softened butter with 100 g sugar until pale and fluffy, scraping the bowl often so the fat can hold the later egg foam. · 8 min

   What to look for: Butter looks lighter in color and airy.

3. 3
   Whip Egg Yolk

   Beat egg yolk with 100 g sugar until thick, pale, and ribbon like, then blend it into the creamed butter in 3 additions. · 8 min

   What to look for: Mixture falls from the beaters in a thick ribbon.

4. 4
   Whip Egg White

   Whip egg white with the remaining 50 g sugar until glossy firm peaks form, keeping the foam smooth rather than dry. · 6 min

   What to look for: Foam is glossy and holds firm peaks.

5. 5
   Fold Batter

   Fold sifted flour into the butter yolk base in 4 additions, alternating with spoonfuls of egg white foam to keep the batter airy. · 8 min

   What to look for: Batter is thick, smooth, and still light.

6. 6
   Heat Rotisserie

   Heat the rotisserie grill to 204°C / 400°F, mount the spit securely, and brush it with a thin film of melted butter. · 5 min

   What to look for: Spit turns steadily near strong even heat.

7. 7
   Build First Layers

   Ladle a thin coat of batter over the rotating spit, let it set and brown, then repeat 3 times to create a firm base. · 16 min

   What to look for: Base layers are sealed, golden, and no longer wet.

8. 8
   Shape Tree Spikes

   Pour later coats unevenly as the spit turns, letting drips catch and brown so the traditional branchy points begin to form. · 40 min

   What to look for: Golden ridges and branchy spikes build around the cake.

9. 9
   Finish Roasting

   Continue coating and browning until all batter is used and the cake is deep golden, layered, and fragrant across the surface. · 24 min

   What to look for: Outside is evenly golden with crisp pointed edges.

10. 10
    Cool Cake

    Remove the spit from the heat, stand it upright, and cool the cake before sliding it off in one piece with steady hands. · 20 min

    What to look for: Cake feels set and releases without tearing.

11. 11
    Serve Slices

    Slice the sękacz into rings or wedges and serve at room temperature, showing the golden layers and crisp branchy edges. · 5 min

    What to look for: Slices show many thin golden layers.