Sękacz It is baking from a sponge cake, known for its unusual appearance. Prepared according to a traditional recipe, it resembles a trunk of a tree, and all this thanks to the characteristic knots. His exact origin is not entirely known – it is considered a specialist in German cuisine, but for many years he has been very popular in Poland, especially in Podlasie, Kashubia and the Suwałki region. How is a home -made sękacz created? How to make it yourself at home? Meet the proven recipes and conjure it in the comfort of your own kitchen.
Before you start implementing the recipe, it is worth answering the question, what is the sękacz from. Well, this delicacy is made of just a few ingredients, i.e. eggs, cream, butter, wheat flour and sugar. For the dough to have a delicate structure, it is also worth reaching for gluten -free flour – e.g. potato.
Numerous recipes include lemon juice and vanilla sugar, which even more emphasize the taste of baking. In addition to food products, you need a few accessories to prepare a traditional sękacz – a wooden roller, parchment, “pondes” and sheet metal for leftovers.
How is a home traditional homemade? He was once carved over an open fire, but today electric heaters are more often used. The roller, on which the dough is rotated, wrapped in parchment and oils with butter to easily remove the ready baking from it. The ideal baking temperature is 300 degrees, and the duration of the whole process is two or three hours.
To conjure up a tasty traditional sękacz, you need to get eggs, butter, cream, sugar, flour, a pinch of salt and lemon juice. The first step is to put on butter with sugar. Then separate the protein from the yolks and add the latter to the beaten mass. Add cream, sifted flour and lemon juice and mix. If necessary, you can enrich the delicacy with vanilla sugar, cardamom and/or grated orange peel.
Beat the proteins to a stiff foam and add them to the dough, stirring constantly. Collect the mass with a teaspoon and pour the rotating roller with it. When the first layer cools down, add the next one and repeat this action until the Sękacz of the right size is created. Finally, remove it from the grate – if you want to make its taste more attractive, put a glass with any alcohol or drinking honey and wrap the whole with parchment.
You don’t have access to a wooden roller and electric heaters? So put on a homemade sękacz from the oven. Nothing prevents him from making him in the form of a grandmother – it will be much easier and much less time -consuming than in the case of a cake in a traditional way.
To prepare a sękacz in this version you need eggs, butter, sugar, vanilla extract, baking powder, wheat flour, salt, ground almonds without skin and vanilla pudding. Grate the butter with sugar until you get a fluffy mass. Add yolks in turn, continuing to grind. Add ground almonds, pudding, vanilla extract, baking powder, sifted flour and beaten proteins and mix gently.
Grease the baking form with butter, spread the first portion of the mass on its bottom and put in the oven preheated to 200 degrees. Bake the whole for about 10 minutes, preferably with the up-down function. When the dough is browned, add another portion and continue thermal treatment.
Add the next layers of dough until you use the whole mass. You can crown the ready baking with dark chocolate coating.
A homemade sękacz from the cake tin is made in a similar way as the one in the form of a grandmother. Just like its predecessor, it differs in appearance from a traditional snack, but does not differ from it in its taste. How to conjure him step by step?
Sękacz in this edition is created from products such as sugar, butter, powdered sugar, eggs, wheat and potato flour and vanilla extract. The first step in the implementation of the recipe is to put butter with sugar until the latter is thoroughly dissolved. When this happens, add yolks in turn, continuing to grind.
Add wheat and cake flour, vanilla extract and beaten proteins and mix thoroughly. Liberate the cake tin with butter, spread the first portion of the dough on its bottom and bake the whole at 200 degrees. After about five minutes, add another layer and continue baking – repeat this activity until you use the whole mass.
After thermal treatment, remove the baking from the oven and set aside to cool. A homemade cake tin tastes great solo and with the addition of powdered sugar, icing or chocolate coating.
Are you wondering why Sękacz is hard, although you prepared it according to a traditional recipe?
First of all, it is worth emphasizing that you have no reason to worry – the dough baked in a classic way can be hard as a biscuit! This is due to the fact that lick -ups are not added to it. Unfortunately, they are currently widely used, even in Sękaczach offered by popular bakeries and confectioneries.
You managed to prepare a large portion of dough and are you afraid that its excess will land in the basket? How long can you store Sękacz? Up to two months. Remember not to put it in the fridge, but keep it at room temperature (15-22 degrees), preferably in a dry place. To extend its durability, you can soak it with a little water or alcohol. It is also worth wrapping it with a cellophane, which will prevent quickly drying and hardening.
Making a homemade sękacz may seem a bit complicated, but you can make this process easier by reaching for the appropriate recipe. And even with or – everyone tastes special. Already today, conjure up a delicious sękacz in the comfort of your own kitchen and treat your friends – you can be sure that their taste buds will go crazy.
Source: NowowoPuje.pl
