[thecodont]

And the second pastry reminds me of a Baumkuchen so I had to go see if it was also made on a spit. Very different. But Baumkuchen is so unique. My Omi raved about it from her childhood. It takes forever to make, each layer of batter poured over the rotating spit. The end cake is sliced to reveal many layers like a tree, a Baum. The Japanese fell in lust with it. They make it in Japan now and they sell it in Japanese grocery stores here in the States.

Sounds the same as a Lithuanian tree cake.

https://www.thespruce.com/how-to-make-lithuanian-tree-cake-4037686

[Calvin Locke]

I think Baumkuchen ends up as a "smooth" ring cake.

An epi of The Great British Baking Show featured a multilayered cake made by pouring a thin layer in a [tall?] round cake tin, broiling it for a minute or so, then pouring another thin layer on top, and broiling that for t+ to get a darker layer, and another layer, etc, alternating the broil times to get the light/dark layer effect effect.

I'm remembering them as 1/4" layers. That, and one engineering inclined baker measured the total batter, and figured out how much to use for each layer, rather than eye-balling it.

[Yaelle]

Wow, the Lithuanian tree cake even has branches! Looks fantastic.

[Jamestown1630]

I like the one with chocolate and flowers.

That is a really nice website!