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What Is An Osterlammele?
Also, Osterlammele (osterlamm) can be flavored with bergamot extract, almond, or orange blossom water, then powdered with icing sugar.
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
How To Make Osterlammele?
- Preheat the oven at 180° F. Whisk egg yolks with warm water, then add slowly 80 g of confectioner’s sugar and the vanilla sugar.
- Blanchir (whisk vigorously) egg yolks and sugar, about 10 minutes, with a whisk, or, whisk at a high speed, until you get a creamy and white mixture.
- Whisk egg whites on high speed with the remaining sugar (20 g), until fluffy, add them to egg yolks mixture, using a spatula, stir on a clockwise movement.
- Sift the flour with the cornstarch, then add the baking powder and the lemon extract, mix, then add them to the egg mixture.
- Stir well, until you get a homogeneous and smooth batter, don’t over mix.
- Bake the Osterlammele in a greased mold, at 347° F oven, for about 30 minutes.
- Unmold on a wire rack. When cold, sprinkle the icing sugar and the lemon zest. Decorate with a red satin ribbon.
- Lemon zest should be very fine.
- For two lammele cakes, double the ingredients, and separate to 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.