Oschterlammele, or Easter Lamb Cake Recipe
Oschterlammele, or Easter Lamb Cake
Flavors of Alsace
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Baking time: 25 minutes

Difficulty: Average
Chef's Note
If you mention Easter lamb in Alsace, they'll direct you towards the best bakery in town, because here it refers to a lamb-shaped cake. The same cake is found in Germany where it is often glazed with chocolate, rather than being sprinkled with icing sugar as it is in Alsace.   
- 6 eggs
- 200 g (7 oz.) vanilla sugar
- 200 g (7 oz.) flour
- Butter for the mold
- Icing sugar
  1. With a whisk, beat the whole egg and 5 egg yolks with the sugar until the mixture is light and pale; 
  2. gently fold in the sifted flour; 
  3. beat the 5 egg whites to stiff peaks and fold them gently into the egg yolk-sugar mixture; 
  4. oil or butter a lamb-shaped cake mold; pour in the batter; bake in a preheated 180°C. (350°F.) oven for about 25 minutes. The cake is done when a skewer inserted into the center comes out clean; it should be nicely risen and golden.
  5. Turn off the oven; open the door and let the cake cool gently in the pan for 5 minutes. 
  6. Turn out of the pan gently, because it is very fragile. 
  7. Sprinkle with icing sugar (as in Alsace) or glaze by pouring some melted good-quality chocolate over the cake (as in Germany).
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