How do you make a spit cake?
Originating from the Hautes-Pyrénées and Aveyron, the spit cake is a very well known traditional pastry. Legends have revealed that its invention dates back to the 1970s in the town of Salzwedel in Germany.
In the regions of Occitania, a celebration in his honour takes place every July in the commune of Arreau. Atypical and richly tasty, this cake has easily become very popular all over the world.
Covered with topping, chocolate or sugar, only the decoration changes in this famous cake. Its authenticity remains entirely in its traditional recipe and baking.
An astonishing look
The characteristic feature of the spit cake is its conical shape with surprisingly slight serrations along the length of the dough alluding to a fir tree.
Although this pastry is "vintage", it will be easily accommodated in the various receptions (weddings, birthdays, New Year's Eve...) by bringing a touch both rustic and original, which will not fail to amaze most of the guests.
A cooking out of the ordinary
For decades, pastries have always been baked in an oven. However, the spit cake is baked in a very different way. Placed directly next to a fireplace or a simple wood fire, the cake batter is poured gradually onto a rotating conical mould covered with baking paper. In this baking method, the speed of rotation of the mould depends on the amount of heat released by the fire. The turning movement is carried out using a barbecue spit turner.
To obtain a well-cooked dough, it is advisable to maintain a low heat. The dough then forms numerous adjacent circles with crenellated edges like pancakes whose sizes increase according to the size of the conical mould, hence the appearance resembling the shrubbery of a fir tree.
On the inside, the bottom is made up of thin layers of dough with a deliciously gourmet scent.
How to make the spit cake?
To make a spit cake, a few materials must be available:
- a wooden cone;
- a barbecue spit turner;
- greaseproof paper;
- threads to hold the papers;
- a fire.
For the preparation of the cake, we need : 24 eggs, 1 kg of flour, 1 kg of butter, 1 kg of sugar, 2 sachets of yeast and a vanilla sugar, a pinch of salt and a few drops of flavoured syrup. First the butter is melted in a water bath and the eggs are gently separated. The whites are collected to be beaten into snow while the yolks are incorporated with the sugar and vanilla sugar to obtain a homogeneous mixture to which the flour, melted butter and yeast are added.
At the end, the whites are added to the mixture and the mixture is left to rest for about an hour before cooking. The baking time is estimated at 4 hours depending on the volume of the dough. It should be noted that the quantity of ingredients can be modified by just respecting the proportions indicated in the recipes.
The making of this cake requires a certain know-how. Nevertheless, we all know that expertise is often gained through regular practice. So, amateur or not, you will have the chance to succeed with the right materials, the right techniques and the right ingredients.