Nutrition Facts
8 servings
8
Osterlammele recipe or small Easter lamb
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Originally, these little lambs were offered on Easter morning after the mass. Their rich egg-based dough allowed for the use of the stock accumulated during Lent (the consumption of eggs being prohibited). The quantities indicated are enough to make one lamb (one-liter mold) and two small rabbits (half-liter mold).
Ingredients
6 Egg
120 Flour
70 Cornstarch
½ Baking powder
160 Softened butter
200 Sugar
2 Vanilla sugar
Directions
1
Separate the egg whites from the yolks. Weigh all the ingredients and sift together the flour, cornstarch, and baking powder.
2
Preheat the oven to 180°C. In the mixing bowl, beat the egg whites until stiff, starting at medium speed and adding the sugar in three batches.
3
When the egg whites are well beaten, add in the egg yolks and mix at medium speed for about fifteen seconds, just enough to thoroughly combine everything. Do the same with the softened butter.
4
Using a spatula, gently incorporate the flour/cornstarch mixture in three additions.
5
Generously butter the molds and then flour them. Tap to remove the excess flour.
6
Pour into the molds, filling no more than two-thirds.
7
Bake the lamb for 30-35 minutes and the rabbit for 20-30 minutes. Test to check the doneness, then remove the cakes.
8
Wrap the molds in a damp cloth to ease the unmolding.
9
Let it cool for about ten minutes before unmolding.
10
Finally, when the cakes have cooled, dust with powdered sugar.
Ingredients
Ingredients
6 Egg
120 Flour
70 Cornstarch
½ Baking powder
160 Softened butter
200 Sugar
2 Vanilla sugar
Directions
Directions
1
Separate the egg whites from the yolks. Weigh all the ingredients and sift together the flour, cornstarch, and baking powder.
2
Preheat the oven to 180°C. In the mixing bowl, beat the egg whites until stiff, starting at medium speed and adding the sugar in three batches.
3
When the egg whites are well beaten, add in the egg yolks and mix at medium speed for about fifteen seconds, just enough to thoroughly combine everything. Do the same with the softened butter.
4
Using a spatula, gently incorporate the flour/cornstarch mixture in three additions.
5
Generously butter the molds and then flour them. Tap to remove the excess flour.
6
Pour into the molds, filling no more than two-thirds.
7
Bake the lamb for 30-35 minutes and the rabbit for 20-30 minutes. Test to check the doneness, then remove the cakes.
8
Wrap the molds in a damp cloth to ease the unmolding.
9
Let it cool for about ten minutes before unmolding.
10
Finally, when the cakes have cooled, dust with powdered sugar.
Notes
-
sylvia-a
Simple and delicious!
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