 The second branch has pastries made from batter, namely the Lithuanian "raguolis" and "šakotis", Polish "sękacz", the French "gateau a la broche", the German "Baumkuchen", the Austrian "Prügertorte" and "Prügelkrapfen" as well as the Swedish "Spettekaka".The third branch is represented by one cake, the Transylvanian-Saxon "Baumstriezel", where a continuous dough strip is placed on a spit.The first known recipe of Kürtőskalács originates from Transylvania, included in the 1784 cookbook of Countess Mária Mikes of Zabola ("‘kürtős kaláts’ à la Mrs. Poráni").