Skalický trdelník (spit cake from Skalica)
Even though we consider the trdelník our traditional food, it originally comes from Romania and is very popular also with our Czech neighbours.
Trdelník in the world
You would not find the word trdelník in the Slovak dictionary – it comes from the word trdlo - a barrel made from pear wood on which the dough is applied. Abroad, this type of cake is called spit cake, chimney cake, baumkuchen etc. What they have in common is the way of baking on a rotating spit, however sometimes thin sponge dough is used and poured over fast-rotating spit.
Trdelník, not unlike the one we know here, is gradually making its way into fast food joints worldwide in the form of a twisted cone with different fillings (fruit, caramel, nougat, whipped cream etc.).
Trdelník in Slovakia
Let us return to our traditional Skalický trdelník, whose roots date back to the 18th century, when the retired general József Gvadányi settled down in Skalica together with his chef from Transylvania, Romania, who brought the recipe along.
In October 2007, Skalický trdelník was the first Slovak food product to receive the European Union trademark. Only the spit cakes produced in the territory of Skalica and Senica municipalities, defined by the rivers Morava, Teplica, Myjava and the state border with the Czech Republic, can bear the designation Skalický trdelník.
The community organisation Združenie SKALICKÝ TRDELNÍK strives to preserve the traditions and originality of production. The organisation has currently five registered members: SPRÁVA MESTSKÉHO MAJETKU, s r. o., Senické a skalické pekárne, a. s., LARK, s r. o., Peter Purgát, and ERI BAKERY, a. s.
Recipe for the traditional trdelník
Melt 125 g of butter and mix it with 2 dcl of oil. When the fat cools down, mix in 7 egg yolks. Pour 3 dcl of milk in the mixing bowl, add 30 dkg of semi-coarse flour, 70dkg of plain flour and the yolk-fat mixture, add the rum flavour, salt, nutmeg, lemon zest, and a mixture of a little bit of sugar and 20 g of yeast. Process the dough until tender, then leave to rise for 30 minutes.
Divide the dough into loaves and roll a roughly 5 cm thick stripe, then leave to rise for another 15 minutes. Roll it on the buttered trdlo (spit), brush with beaten egg whites and sprinkle with chopped hazelnuts. Bake the trdelník over open fire for approx. 15 minutes. Rotate often and if you like, rub it over with butter. Once the trdelník has cooled down, dust it with powdered sugar.
Although the recipe may sound easy, nothing can beat the tradition, craft and technique of true trdelník-makers (trdlovač) from Skalica. The traditional trdelník can be found e.g. in the following places: Vinotéka u Františkánov, Skalický trdelník od Havlíku, Lark, s.r.o. and others.
Where to buy?
vo vinotéke u Františkánov v Skalici - Kráľovská 1/16, 909 01 Skalica
Lark, s.r.o. - Pod Hájkom 1443/2 , 909 01 Skalica
Jednota (od Dubnice na Váhom po Bratislavu)
u Havlíkú v Skalici - Predmestie 147, 909 01 Skalica