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What Is An Osterlammele?

Since the 15th century, The Alsace region, in France, celebrate Easter with the small genoise sheep (lammele) simple and easy cake usually flavored with vanilla extract, but some other flavors will be fine, like lemon, 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’s Easter.

YIELD: 1 little sheep (lammele)

Ingredients

  • 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?

 
  1. 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.
  2. 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.
  3. 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.
  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 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, 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.
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