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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:
200
gr
Flour
100
gr
Sugar
50
gr
Starch
1
teaspoon
Vanilla sugar
3
Egg
0,5
teaspoon
Baking powder
5
tablespoons
Warm water
1
teaspoon
Icing sugar
Oven temperature:
180
Instructions:
Preheat the oven at 180 degree Celsius.
Separate the egg white from the egg yellow in different bowls.
Add the warm water in the bowl of egg yellows.
Add the sugar, and vanilla sugar in the egg yellow and water and whip it to a creamy consistence.
Whip the egg white to a hard consistence.
Mix the egg whites and the egg yellow mixtures together very gently with a spatula.
Pour the flour, the starch and the baking powder though a strainer in the egg mixture, and mix gently with the spatula.
Butter the lamb baking form, put a lot of butter in the ear of the lamb.
If you have a form that is divide in 2 pieces, put them together tightly.
Put the form upside down, and pour the dough in the form.
Place the form in the middle of the oven for 40 minutes.
Take out the form and let it cool down in room temperature.
Take out the cake from the form gently.
Put it on a serving plate and sprinkle icing sugar on the cake.
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 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.
This is a classical French starter or side dish made of warm goat cheese on toasted bread. It is usually served together with salad leafs, nuts or bacon. It is fast to prepare and if you want to eat a light lunch this dish is perfect. To get cheese nicely melt it is best to use a really creamy and soft goat cheese.
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