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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.
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
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.
Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.
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and homemade recipes from around the world.
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