Lamb Biscuit from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
This is a lovely, delicate cake, slightly sweet and seasoned with vanilla, that we make in Alsace, typically in charming lamb-shaped cake molds, at Easter. The molds are made in Soufflenheim, the p...
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Cooking tools:
- Cake mold
- Oven
Ingredients
- ½ cup (65 g) cornstarch
- 1 pinch salt
- Confectioners’ sugar, as needed for dusting the finished cake
- 4 tablespoons (50 g) butter, softened
- 1 tablespoon vanilla sugar or 1 tablespoon granulated sugar plus ¼ teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour, sifted
- 6 eggs, separated
- ⅓ cup (50 g) all-purpose flour, sifted
- ½ cup (135 g) plus 2 tablespoons granulated sugar
- 2 whole eggs
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