Skånsk spettkaka

Skånsk spettkaka or pyramid cake is a visually appealing conical cake from Scania, Sweden, traditionally made using only fresh eggs, sugar, and potato flour. This spit cake has been baked in Sweden since the 1600s, and the first recipe for it was found in Susanna Egerin's cookbook dating back to 1733. In the past, only the wealthier people could afford this delicacy, but today anyone can enjoy its unique taste. The ingredients are mixed using a special technique, then formed into a sticky batter. Afterwards, the batter is slowly baked on a rotating mould at a high temperature, layer by layer, until it develops a golden-brown color (with irregular spikes on its body) and a pleasant aroma. In the end, it is coated with sugar frosting. If a knife is used to cut the cake, it will crumble and shatter, so a hacksaw blade is used instead of it to gently cut the cake into smaller pieces. All that remains is to serve it with vanilla ice cream, fruit, and a cup of coffee, and the sweet journey into Sweden's gastronomy can begin.