Lamala / Alsatian Lamb Cake
Description
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.
Ingredients
- 3 eggs
- 150 grams sugar
- 50 grams cornstarch
- 100 grams flour
- 1 teaspoon baking powder
- 6 tablespoons hot water
- 1 tablespoon vanilla sugar
- powdered sugar
Instructions
- Prepare the lamala mold by generously buttering and flouring it. This will prevent the dough from sticking.
- Separate the egg yolks and then mix them with the sugar, vanilla sugar and water until the mixture is whitish (creamy mass).
- Add the flour mixed with the cornstarch and the baking powder while stirring. Beat the egg whites very stiff and fold into the batter.
- Pour batter into the well-buttered and floured lamb mold.
- Bake on low heat (moderate 160°C-180°C / 350°F) for 45-50 minutes.
- It’s done when the tip of a knife comes out dry. If not, bake for 5 more minutes.
- Turn out warm and take it out of the oven.
- Leave the cake cool before removing it from the mold.
- Sprinkle with powdered sugar.
Recipe of Lamala with alsatian pottery
Note
The Lamala, generously sliced, is most often eaten at Easter breakfast time accompanied by hot chocolate, coffee or black tea for even more pleasure.
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