The appearance of the tyrolean Prügeltorte is similar to a Baumkuchen and tastes like a butter wafer or shortcrust biscuit. The mixture is not baked in the oven but over an open fire.
The batter of the tyrolean Prügeltorte is an "equal-weight batter" or "egg-weight-batter". This means that all the ingredients (flour, sugar, butter) are the same weight as the eggs.

Break or cut? Both are possible. Break off piece by piece or cut into pieces. In many families, it is a tradition to put the beaten cake(s) on the table, easily accessible to everyone. Then you break off piece by piece and the enjoyment can begin.