[1][2] In the Deipnosophistae, the Ancient Greek writer Athenaeus (c. 170 – c. 230) describes some of the bread, cakes, and pastries available in classical times.

In Austria, spit cakes are known as Prügelkrapfen; in Germany there are two varieties called Baumkuchen and Baumstriezel; in Hungary kürtőskalács; in Romania Kürtőskalács (also known as Colac/Cozonac secuiesc, or Baumstriezel);[5] in the Czech Republic and Slovakia trdelník; in Sweden spettekaka;[6] in Lithuania šakotis, bankuchenas or baumkuchenas; and in Poland sękacz.

This type of cake is known in Austria as Prügelkrapfen and in Luxembourg called Baamkuch, traditionally served on special occasions, such as weddings.

[12] The registration application with the detailed description of the product was published in April 2007 in the Official Journal of the European Union.

[13] It is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix.

The rest of the process is similar, the thin dough forming layers when it is slowly poured onto a rotating cone shaped spit.

The Spettekaka is a brittle and dry variety of this dessert, somewhat similar in consistency to meringue; it is light, airy and crisp.

During celebrations there is a tradition to cut out small rectangle windows from the sides of the cake, keeping the whole shape intact as long as possible.