As Easter approaches, Alsace comes alive with delicious traditions that warm hearts and delight taste buds.
Among them are the famous Lamalas.
Did you know that this sweet tradition dates back to the 16th century?
A tradition rooted in history
Lent is a very important period for Catholics; it begins on Ash Wednesday and ends on Easter Sunday. It lasts 40 days.
During this period, the faithful are invited to reflection, contemplation and prayer, while practicing fasting and abstinence.
During this period they abstain from eating meat, eggs, and also dairy products such as milk, yogurt, butter, and cheese.
However, with the end of Lent and the arrival of Easter, a large quantity of eggs became available. To use them, housewives and bakers had the idea of incorporating them into pastries, notably the famous Lamalas.
The Lamala, literally "little lamb" in Alsatian, is a traditional cake. Made from a soft biscuit dough, flavored with vanilla or lemon, and then baked in a terracotta mold, it retains its delicate aroma longer. Once cooled, this Easter lamb is delicately dusted with powdered sugar and then adorned with a small tissue paper flag in emblematic colors: the yellow and white of the Vatican, the red and white of Alsace, or the cheerful hues of spring such as pink, green, or blue.
In the 16th century , this sweet treat was offered as a token of love, with the fiancé presenting a Lamala to his fiancée to mark the occasion. Children also received these adorable lambs in return for attending Easter Sunday Mass, in a tradition steeped in sharing.
For fans of Lamalas
Several options are available to you to obtain them in the Villé Valley.
First, step into the Christine Dochler Gift Shop in Villé, where you'll find the essential molds for making these treats. A crucial step in preparing these delectable treats. If you prefer to leave the baking to true experts, our artisan bakers are there to delight you. Discover the wonders of Pain & Compagnie, the irresistible creations of Boulangerie-Pâtisserie Snyder, the authentic delights of Chez Hans, the traditional Boulangerie-Pâtisserie Reibel, and the unique creations of Fanny & Fabrice Pâtisserie. Finally, for those adventurous souls who aren't afraid of a little cooking, the Office offers Fanny & Fabrice kits to make your own Lamalas at home. A fun and friendly way to discover Alsatian traditions.
The Traditional Recipe for Lamala.
Completion time:
- 15 minutes of preparation
- 35 to 40 minutes cooking time
Ingredients:
- 60g of sifted Type 45 flour
- 90 g of semolina sugar
- 1 sachet of vanilla sugar
- The zest of half a lemon
- 30 g cornstarch
- 3 egg whites (approximately 90g)
- 4 egg yolks (approximately 80 g)
- 30 g of melted butter
- 1 pinch of salt
For the mold:
- Approximately 20g of butter
- Approximately 20g of sifted type 45 flour
For the finishing touches:
- 30 g icing sugar
Manufacturing steps:
Step 1 : Start by sifting together the flour and cornstarch. Then zest half a lemon and melt the butter until it is hot enough (about 40°C).
Step 2 : Separate the egg whites from the yolks. Beat the egg whites with the caster sugar, vanilla sugar and a pinch of salt until you obtain a firm and smooth foam.
Step 3 : Gently fold the egg yolks into the whipped egg whites. Then, gradually add the flour-cornstarch mixture, being careful not to deflate the whites. Remove about a quarter of this mixture and combine it separately with the melted butter and lemon zest. Then, gently fold the two mixtures together.
Baking: Preheat your oven to 170°C (325°F). Generously grease both halves of the mold with the butter-flour mixture. Then, close the two halves of the "Lamala" mold using the hook. Pour the batter into the mold and bake for approximately 35 to 40 minutes. Check for doneness by inserting a knife; it should come out clean. Let cool for a few minutes before carefully unmolding the Lamala.
Finishing touches: Just before serving, sprinkle your Lamala with icing sugar for an extra touch of indulgence.
There you go, your Lamala is ready to be enjoyed!
