Racine Bakery in Chicago makes this pastry in 16-inch and 24-inch sizes, but cakes as tall as 36 inches are not uncommon. An egg-rich batter is dripped in stages onto a stainless-steel rod or spit that rotates over a heat source. As the speed is increased, the batter forms spikes that resemble the branches of a tree. A cross-section of the cake also resembles the rings of a tree trunk, hence its name.
The finished cake is often decorated with fresh flowers on top and at the base. Pieces of cake are sliced off and eaten as-is or with fresh fruit and melted chocolate. Along with a tiered wedding cake, a raguolis or sakotis takes center stage at wedding receptions. More about tree cake.
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