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Lamala, the Easter lamb

Lamala - agneau pascal © ADT

Our suggestion

Serve with a Gewurztraminer, preferably a Grand Cru.

Ingredients

  • 60 g sifted flour + flour for the mould
  • 30 g cornflour
  • 90 g sugar
  • 30 g icing sugar
  • 1 sachet vanilla sugar
  • zest of half a lemon
  • 3 egg whites
  • 4 egg yolks
  • 30 g butter + butter for the tin
  • salt

Steps

  • Sift the flour and cornflour together.
  • Prepare the lemon zest.
  • Melt the butter.
  • Separate the egg whites from the yolks.
  • Whisk the egg whites with the sugar, vanilla sugar and a pinch of salt until stiff and smooth.
  • Gently fold the egg yolks into the stiffly beaten egg whites using a spatula.
  • Gently fold in the flour-maizena mixture.
  • Take a small amount of this mixture (about ¼) to mix separately with the warm butter and zest.
  • Continue mixing the two masses gently.
  • Generously grease the 2 sides of the mould with the butter-flour mixture.
  • Close the 2 parts of the “Lamala” mould with the hook.
  • Pour the biscuit mixture into the mould.
  • Bake at 170°C for approximately 35 to 40 minutes.
  • Using the tip of a knife, check that the biscuits are cooked through. If not, leave to cook for a few more minutes while checking.
  • At the end of cooking, wait 5 minutes before opening and unmoulding the Lamala.
  • Caution: Do not allow the Lamala to cool, otherwise it will stick to the mould!
  • After cooling and before serving, sprinkle the Lamala with icing sugar.

 

Number of person(s) : 4
Preparation time : 15 minutes
Cooking time: 35 minutes

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