Spit cake translates as "tree cake". Baumstriezel is made of a batter made with yeast, and has a caramel crust while the Baumkuchen is not baked with yeast but with baking powder, and has no crust of caramelized sugar. Baumkuchen has as its ingredients eggs, marzipan, sugar, butter and flour. Baumkuchen is served plain or with white sugar icing or covered with chocolate. This type of cake is known in Austria as Prügelkrapfen and in Luxembourg called Baamkuch, traditionally served on special occasions, such as weddings. The Austrian Prügelkrapfen or Prügeltorte is a variety of spit cake with a liquid base dough
Genoa cake Genoa cake Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. Although the name "Genoa cake" is mainly used in the UK, where recipes for it have been around since the 19th century, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to