The Lamala, meaning "Paschal lamb" in Alsace, is a Genoise-type specialty (like a sponge cake) shared during Easter breakfast.
In the 16th century, the tradition wanted that one offers a Lamala to his fiancée as a symbol of love, the children also received a Lamala at the return of the mass on Easter day.
This delicacy allowed housewives and bakers to get rid of the stock of eggs accumulated throughout Lent when their consumption is excluded.
To make this recipe in the purest Alsatian tradition, you need a mold in the shape of a lamb or mutton.
The Lamala, generously sliced, is most often eaten at Easter breakfast time accompanied by hot chocolate, coffee or black tea for even more pleasure.