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
Sachertorte the Hotel Sacher and the Demel bakery. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, which was the first establishment to offer the "Original Sachertorte" cake. After the death of Eduard's widow Anna in 1930, followed by the bankruptcy of the Hotel Sacher in 1934, Eduard Sacher's son (also named Eduard Sacher) found employment at Demel and brought to the bakery the sole distribution right for an "Eduard-Sacher-Torte". The first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began to sell Sacher Tortes from vendor carts under the trademarked name