See Ingredients

Branch Cake

1. Cream butter until light and gradually add 1/2 cup of sugar, lemon peel and 1/2 teaspoon of vanilla.

2. Add yolks, one a time, beating well after each addition.

3. Mix flour with 1/3 cup of cornstarch, 1/4 teaspoon of salt and stir into butter mixture.

4. Beat egg whites until soft peaks form, gradually add 1/4 cup sugar, beat till stiff peaks form.

5. Stir a small amount of egg white into flour mixture, fold flour mixture into egg whites.

6. Bake on rotating spit.

Remove your sakotis from the spit before serving.


Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.


  • 1/2 cup of butter
  • 1/2 cup of sugar
  • 1/2 tea spoon of finely grated lemon peel
  • 1/2 teaspoon of vanilla
  • 6 egg yolks
  • 2/3 cup of flour
  • 1/3 cup of cornstarch
  • 6 egg whites
  • 1/4 tea spoon of salt
  • 1/4 cup of sugar

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