Lammala Cakes (Alsatian Lamb-Shaped Cakes)

Hello! Over the past few weeks, I’ve had very little time to invest in the blog. But as my third quarter of junior year has ended, hopefully I’ll have more time to whip up some sweet treats in the kitchen.

IMG_0069.JPGTwo weeks ago, I came back from a quick trip to Alsace, France to drop off my grandma (after her lengthy, but lovely, three month stay with us here in Arlington) and visit family. As I prepared to leave, everyone was coming into town for the Easter meal, but what’s a proper meal without a dessert?

IMG_0073.JPGI left the day before Easter (and got to spend Easter alone in Iceland after missing my connecting flight. But hey! I’m not complaining:) ) and was able to help out on some of the meal preparation and got a sneak peak of the dessert, Lammalas!

IMG_0099.JPGIn Alsatian, a lammala is a little lamb. And for that reason, these little decorative lamb-shaped cakes are called Lammala’s. All my Easters that I’ve spent in the US consisted of a lammala as we tried to bring family tradition into our meal, but it was always made in the non-traditional way.  I always thought that they were suppose to be a white cake in the mold of a lamb or rabbit but learned the truth during my stay. The true lammala is made from an airy, lady-finger-like cake.

IMG_0108.JPGEven though Easter is long gone,  these cakes can still decorate your house in preparation for Spring, which still has yet to spring on the East Coast. If you don’t have a lamb or rabbit mold, which I think would be normal, you can also prepare this batter as a sheet cake, a round cake, or in a bread pan (this option I think would be most appealing).

Check out the video above of my aunt showing me how to make the traditional lammala!

Lamalla (Alsatian Lamb-Shaped Cakes)

  • Servings: 4
  • Difficulty: Medium
  • Print


  • 4 eggs
  • 125 g sugar
  • 125 g of flour
  • 1 teaspoon baking powder
  • Powdered sugar, to top


Preheat the oven to 350F. Grease your pan/mold(s).

Separate the eggs between two bowls; one for egg whites, one for yolks.

Beat the egg yolks and sugar until they become mousse-like, 3-5 minutes.

In a separate bowl, beat the egg whites until a peak forms.

In a small bowl, mix together the flour and baking powder.

Gently add the egg whites and flour/baking soda, alternating between the two, into the egg yolk mixture.

Pour the mixture into the greased pan/mold(s).

Bake for 20-25 minutes, until the top becomes golden and begins to rise.

Remove from the oven and let them sit in the molds for 10 minutes, until completely cooled. De-molding while they are still hot can cause them to break, yikes! If you are making them rabbit or lamb shaped, cut the bottom until they sit up right on their own.

Top with powdered sugar.

Bon Appetit,


One thought on “Lammala Cakes (Alsatian Lamb-Shaped Cakes)

  1. Pingback: Tip of the Month: March 2017 | International Palate

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