What are the ingredients (with measurements), technique, temperature, time, etc required for making an authentic sakotis cake? By authentic, I mean the spinning-spit technique, not the stupid layered cake-tin one.
YES, I have seen this: http://ift.tt/1Gss8yP and while it vaguely demonstrates the method, it lacks useful specific info. I have also seen this recipe: http://ift.tt/2cpsWBr which is for the cake-tin method, which is not what I'm looking for.
I have tried making this before using the grill in my oven which reaches almost 300 C (dam hot), but the mixture didn't cook and brown nicely at all. It just stayed soft, gooey and pale, despite being next to the heat for about 30 mins for one layer.
The recipe I used followed http://ift.tt/2bPrDGC but with 6 eggs per 100g of sugar instead of 4, as most other recipes I looked at had an egg ratio closer to that. The result was a rather runny mixture that just fell right off the cone and didn't firm up at all. I ended up putting the remainder in a frying pan and making weird pancakes. :/
These things aren't exactly cheap to make so I don't want some more failures, and I'm surprised I couldn't find some definitive info about the process of making what is apparently the signature cake of Lithuania and Poland.
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