Luxembourgish Baking

Specialised

QUETSCHENTAART, the damson tart of late summer, which is the seasonal marker of the Luxembourgish year; BAAMKUCH, the spit-roasted layered cake built up in rings and sliced to show them, served at weddings, confirmations and New Year, and related to the Baumkuchen and sękacz family; Verwurelter, the twisted carnival fritters; Stollen and Bretzel — with BRETZELSONNDEG in Lent, when a pretzel is given and, if accepted, answered with an egg at Easter; and a French-influenced pâtisserie trade.