Lamala

Alsatian bakeries are already selling “L’agneau de Pâques,” often known in Alsace as
Osterlammele, Lamala or Lammele. It is traditionally baked in a lamb-shaped clay mold made in the Lower Rhine town of Soufflenheim. The cake is a rich egg batter, that is a kind of pound cake. The cake is usually generously dusted with powdered sugar and given to children the morning of Easter. It is to symbolize purity and innocence. If you don’t have access to an antique split mold, with a wire to hold the pieces together, you can get metal molds at local cooking stores. The clay molds are really expensive and the metal molds are a good alternative. Below is a fun link.

http://www.myelsass.com/blog/en/

This is a really easy cake. It can be served sliced, with whipped cream and fresh berries.

Fore the cake:

3 1/2 ounces of clarified butter
1 cup cake flour
1 1/2 tablespoons of cornstarch
4 eggs
1/2 cup of sugar
2 teaspoons of vanilla
1 tablespoon of honey

Preheat your oven to 350 degrees

Treat your mold as recommended by the manufacture. Now sift the cornstarch and the flour on some parchment paper. Combine the whole eggs, sugar, vanilla and the honey in a mixer. Place the bowl of the mixer over a double boiler. The water in the double boiler should be at a boil. But the mixing bowl should not be touching the water. Using a hand whisk or a hand mixer, mix until the mixture reaches 165 degrees. The clarified butter must be at 105 degrees. Now hand fold in the flour mixture and clarified butter in batches. Being careful not to collapse the volume.

Now pour the batter into your prepared mold. Bake for about 25 minutes. Unmold onto a wire rack. When cool dust with powder sugar. Often the neck of the lamb will have a bow with a small bell tied to it. You can make a chocolate version by replacing the cornstarch with cocoa powder.

Calling all children !