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Eastern lamb cake (lammele)
Eastern lamb cake (lammele)
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The lammele is a soft cake in a shape of a lamb, and is served during the eastern day. This cake can be found in the region Alsace in France, some parts of Germany, and Austria. This cake is a typical symbol of eastern for christan.

Ingredient List for 8 servings:
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200 gr Flour
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100 gr Sugar
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50 gr Starch
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1 teaspoon Vanilla sugar
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3 Egg
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0,5 teaspoon Baking powder
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5 tablespoons Warm water
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1 teaspoon Icing sugar
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Oven temperature:
180
Instructions:
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Preheat the oven at 180 degree Celsius.
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Separate the egg white from the egg yellow in different bowls.
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Add the warm water in the bowl of egg yellows.
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Add the sugar, and vanilla sugar in the egg yellow and water and whip it to a creamy consistence.
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Whip the egg white to a hard consistence.
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Mix the egg whites and the egg yellow mixtures together very gently with a spatula.
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Pour the flour, the starch and the baking powder though a strainer in the egg mixture, and mix gently with the spatula.
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Butter the lamb baking form, put a lot of butter in the ear of the lamb.
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If you have a form that is divide in 2 pieces, put them together tightly.
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Put the form upside down, and pour the dough in the form.
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Place the form in the middle of the oven for 40 minutes.
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Take out the form and let it cool down in room temperature.
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Take out the cake from the form gently.
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Put it on a serving plate and sprinkle icing sugar on the cake.
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Put a ribbon around the neck of the lamb as decoration.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.
A homemade plum tart is perfect to do in the end of the summer when the plums starts to fall from the trees. The tart is best served cold so you can bring it with you on a late summer picnic.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
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