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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.
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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