Description
A mixture consisting mainly of eggs, potato starch flour and sugar is rolled slowly onto a skewer which is being rotated over an open fire or other heat source. The dessert thus produced is very dry. It is then wrapped in a subsequently sealed plastic bag to preserve its dryness. To stay crisp, the cake should only be unwrapped at the actual moment it is to be eaten. Spettekaka can range in size anywhere from a few inches to several feet in height and over a foot in diameter. The very large cakes are served by sawing cuboids from the cake, leaving as much standing as possible. Spettekaka is frequently served accompanied by dark coffee, vanilla ice cream and port wine. A hacksaw blade is used to gently saw the dessert into serving sized pieces, as it will crumble or shatter if a knife is used or too much pressure is applied with the saw blade. The world's largest spettekaka was baked in Sjöbo, Scania, in 1985, and is mentioned in the 1986 ''The Guinness Book of Records, Guinness Book of Records''. It was high and baked in one piece. Ann-Louise OlanderOther regional varieties
*Baumkuchen – Germany *Šakotis – Lithuania *Kürtőskalács – Hungary *Trdelník – Czech Republic and Slovakia, also with a PGI status *Sękacz – PolandSee also
* List of desserts * List of spit-roasted foodsReferences
{{Cakes Swedish desserts Scania Swedish products with protected designation of origin Spit cakes