By the way, the food issue of The New Yorker just came out and had a long article on Baumkuchen, aka "Spit Cake." The "spit" in the cake is a large metal stake that is dipped in batter and then rotated near a flame. This process is repeated dozens of times and then the cake is removed from the stake and slices into disks. Each slice has "rings" like a tree from the multiple layers of batter getting baked.
In Poland they call this sękacz  (or senkacz). I think I ate sękacz every single day we were in Warszawa. You can find it here too, but it is not cheap . But I cannot recommend it highly enough.