Mix the flour, milk, egg yolks and salt into a dough. Beat egg whites to snow and fold in. Wrap the conical wooden beater in butter paper and wrap with spaghetti. Fix it on a wooden rack to rotate like a roast and heat it next to the open fire, turning constantly. Pour on one layer of sponge cake while turning and bake through. Pour the next layer and bake in this way, layer by layer. When the doughnut is ready, remove the whole doughnut from the wooden spatula by pulling on the spatula. If desired, the doughnut can also be glazed when placed vertically.
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