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.


Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.


  • 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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