Arco Cocoa Sekacz (Branchy Spit Cake) with cocoa filling, sugar free

Arco Cocoa Sękacz with no added sugar, no lactose and no palm oil, a mega crunchy wafer roll filled with a creamy filling without any water - thanks to this, the tube retains its incredible fragility.

The origin of the sękacz is not entirely clear, but most researchers agree to locate it in today's Germany. It does not change the fact that the characteristic 'knotty' dough is known by various names in many countries - in Poland it is sometimes called kolączek, grandfather or bankch, in Lithuania it is called šakotis, in Germany as Baumkuchen or Prügelkrapfen and the French know this effective baking as gâteau à la broche or spit pie. The Polish sękacz basin is Podlasie, and the Podlasie "sękacz basin" is the village of Huszcza and this is where you can find the best, traditional specialties of this type, baked in a wood-fired oven on a spit. In 2005, Podlaski sękacz was entered on the List of Traditional Products.

The finished tree cake is similar to a cut tree trunk with knots - hence its name, of course. As a result of the gradual pouring of the spit with successive layers of dough, thicker layers of light dough separated by dark layers of parched dough, which resemble annual rings in a tree trunk, are visible in the cross section of the tree cake. The excess of dough flowing down during baking creates characteristic, solidified, protruding icicles resembling fragments of cut knotty branches. While the preparation of the fat and biscuit dough itself is not very complicated, the baking process itself is difficult, requires experience and time, preparing the dough and baking the sękacz is about 4-5 hours, of which about 3 hours spent in the hot oven, you need to learn how to rotate the roller properly to get the desired effect and not to burn the dough and get beautiful knots.