Osterlammele Easter Sheep Cake Recipe

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Home » RECIPES » Osterlammele Easter Sheep Cake Recipe

What Is An Osterlammele?

Since the 15th century, The Alsace region, in France, celebrate Easter with the small Génoise sheep (lammele) simple and easy cake usually flavored with vanilla extract, but some other flavors will be fine, like lemon, and lime.
Also, Osterlammele (osterlamm) can be flavored with bergamot extract, almond, or orange blossom water, then powdered with icing sugar.
Traditionally, the Osterlammele cake is made with wheat flour and baked in a mold of glazed baked clay, even though, using another mold, is fine; it is served as a breakfast on Sunday Easter.

YIELD: 1 little sheep (lammele)


  • 2                    eggs, divided, at room temperature
  • 3 tbsp            warm water
  • 100 g             confectioner’s sugar
  • 1 package of vanilla sugar
  • 75 g                all-purpose flour
  • 50 g                cornstarch
  • 3 g                  baking powder (1 tsp)
  • 1/4 tsp            lemon extract or 1 tsp lemon juice
  • 1 tsp               lemon zest (optional)
  • Icing sugar
  • Osterlammele baking mold

How To Make Osterlammele?

  1. Preheat the oven to 180° F. Whisk egg yolks with warm water, then add slowly 80 g of confectioner’s sugar and vanilla sugar.
  2. Blanchir (whisk vigorously) egg yolks and sugar, for about 10 minutes, with a whisk, or, whisk at a high speed, until you get a creamy and white mixture.
  3. Whisk egg whites on high speed with the remaining sugar (20 g), until fluffy, add them to the egg yolks mixture, using a spatula, and stir on a clockwise movement.
  4. Sift the flour with the cornstarch, then add the baking powder and the lemon extract, mix, then add them to the egg mixture.
  5. Stir well, until you get a homogeneous and smooth batter, don’t over mix.
  6. Bake the Osterlammele dough in a greased mold, at 347° F  oven, for about 30 minutes.
  7. Unmold on a wire rack. When cold, sprinkle the icing sugar and the lemon zest. Decorate with a red satin ribbon.
La Dorure’s Notes
  • Lemon zest should be very fine.
  • For two “lammele” cakes, double the ingredients, separate them into two molds, or cook one by one.
  • The classic Osterlammele is a dry dough, it doesn’t contain any fat.
  • For a fancy recipe add some candied fruits, raisins, or chocolate drops.
  • Use the same recipe to make the Easter rabbit.
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