The successive layers of dough are poured onto a spit which rotates horizontally above an open fire, which gives its specificity to its irregular shape and golden color.
Luxembourg
EGG whites, sugar, BUTTER, WHEAT flour (GLUTEN), EGG yolks, corn starch, glucose syrup (SULPHITES), ALMONDS, Arrack, ALMOND powder, apricot jam, icing sugar.
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