Oschterlammele, or Easter Lamb Cake Recipe
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PrintFlavors of Alsace
Baking time: 25 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesBaking time: 25 minutes
Difficulty: Average
Chef's Note
Tradition
If you mention Easter lamb in Alsace, they'll direct you towards the best bakery in town, because here it refers to a lamb-shaped cake. The same cake is found in Germany where it is often glazed with chocolate, rather than being sprinkled with icing sugar as it is in Alsace.
If you mention Easter lamb in Alsace, they'll direct you towards the best bakery in town, because here it refers to a lamb-shaped cake. The same cake is found in Germany where it is often glazed with chocolate, rather than being sprinkled with icing sugar as it is in Alsace.
Ingredients
Ingredients
- 6 Eggs
- 200 g (7 oz.) vanilla sugar
- 200 g (7 oz.) flour
- Butter for the mold
- Icing sugar
Method
- With a whisk, beat the whole egg and 5 egg yolks with the sugar until the mixture is light and pale;
- gently fold in the sifted flour;
- beat the 5 egg whites to stiff peaks and fold them gently into the egg yolk-sugar mixture;
- oil or butter a lamb-shaped cake mold; pour in the batter; bake in a preheated 180°C. (350°F.) oven for about 25 minutes. The cake is done when a skewer inserted into the center comes out clean; it should be nicely risen and golden.
- Turn off the oven; open the door and let the cake cool gently in the pan for 5 minutes.
- Turn out of the pan gently, because it is very fragile.
- Sprinkle with icing sugar (as in Alsace) or glaze by pouring some melted good-quality chocolate over the cake (as in Germany).
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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