Gâteaux à la broche

I saw this van parked up this morning. The cake on a spit is more famous in the central Pyrenees. Traditionally, the cake is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical cake is made up of 15 to 20 layers of batter.
It has been a gloomy day today so it was good that I was able to play table tennis with my two hitting partners.