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Osterlammele, Oschterlammele, Lamele or Lammele (pronounced "lamala" in the Haut-Rhin department, France) are the Alsatian words for "a little Easter lamb". It is a traditional Alsatian pastry in the shape of a lamb that is served on Easter morning.
Ingredients for an Easter Lamb Cake:
100 g Flour
60 g Butter
125 g Sugar
Method: Easter Lamb Cake
Preheat the oven to 170 °C. Grease a baking mould with butter and flour it. Melt butter and let it cool down. Separate the egg whites and yolks. Beat the 4 egg yolks with sugar until white and frothy. Beat 4 egg whites (with a pinch of salt) until stiff and fold.
Fold flour together with the beaten egg whites into the egg yolks-sugar mixture until all of the flour and the egg whites has been incorporated into the batter. Make sure that the beaten egg whites stay stiff – stir them gently with the batter.
Once the flour and the beaten egg whites are properly mixed, add butter while constantly stirring. Pour the batter immediately into the prepared baking mould – it should be filled to 3/4 – and bake for approximately 50 minutes (Test your Easter lamb cake for doneness with a toothpick.)
Let the cake cool completely before removing it from the baking mould. Finally, dust the cooled Easter lamb with icing sugar. Enjoy!
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