Hello my friends!
Today is Easter Monday, and I couldn’t avoid sharing one of the most iconic Alsatian recipe for this special holiday season.
Let me introduce the easter lamb cake, a tradition that exists since the 16th century!
You’ll enjoy it for breakfast or with a nice cup of tea for your afternoon snack.
The recipe, Chef!
Easter Lamb Cake
- 3 large eggs
- 150 g sugar
- 2 tsp vanilla sugar
- 3 tbsp hot water
- 110 g flour
- 60 g cornstarch
- 1 tsp baking soda
- Icing sugar
Preheat your oven at 180 C / 355 F degrees.
Whisk the egg whites until firm. Set aside.
Combine the egg yolks with both sugars and hot water.
Whisk for 3-4 minutes until homogeneous, foamy and whitened.
Add the flour, cornstarch, baking soda and egg whites.
Combine gently with a spatula until smooth and homogeneous.
Pour half of the batter in your buttered and floured lamb mold (don't go over 3/4 of the mold).
Cook for 30 minutes.
Unmold and place on a cooling rack.
Cook the rest of batter (in the mold buttered and floured again ).
Add icing sugar when serving.