Recette
Each region has its culinary specialities, sweet or savory.
In Alsace, bakers and pastry chefs prepare a biscuit tasted only at Easter. Families also have their little secret recipes to delight young and old with "Oschterlammala", the Easter lamb.
This tradition dates back to the 16th century. After the weeks of Lent, when the consumption of eggs was prohibited, this biscuit rich in eggs made it possible to sell off the accumulated stock. When it comes out of the oven, the lamb-shaped biscuit is sprinkled with icing sugar. A small banner recalls the meaning of Easter. Traditionally, this sponge cake is baked in a clay mould, but there are also molds made of non-stick material.
Here is one of the recipes we tested.
5 eggs
150 g sugar
1 packet of vanilla sugar
125 g flour
1 pinch of baking powder.
75 g powdered almonds
some lemon zest (optional, to bring a little freshness).
Butter and flour the molds well.
Preheat the oven to 180°C.
Blanch the eggs with the sugar and the vanilla sugar to add air to the dough.
Gently fold the almonds into this frothy mixture (go slowly so as not to make the dough fall back).
Add sifted flour and baking powder.
Add the lemon zest (or a few drops of orange blossom).
Pour the batter into the well-buttered moulds, 3/4 of the way up. No higher to prevent the dough from overflowing.
Bake for 35-40 minutes at 180°C.
Check for doneness with a wooden stick or the tip of a knife: the blade should come out dry, otherwise cook for a few more minutes.
Wait 5 minutes before unmolding the lammala, but do not let it cool in the mold (otherwise it will stick to the mold).
Sprinkle with icing sugar.
Tip: It sometimes happens that a little paste flows through the joint. If you are using a Teflon pan, slip a small strip of baking paper into the bottom. For a clay mold, you can make a joint with flour and a little water (outside!).
