Lämmele

The Lämmele (pronounced "lèm-me-lé"). Its name lovingly means "little lamb" in Alsatian. This tender, airy pastry is the undisputed star of Easter Sunday breakfast, bringing a touch of poetry and tradition to tables throughout the region.
Unlike kougelhopf, which is a leavened pastry (brioche), Lämmele is traditionally made from génoise cookie dough (a very light Savoy cookie).

The recipe is as simple as can be: eggs, sugar, flour and sometimes a touch of cornflour or lemon zest. The secret of its texture lies in beating the egg whites until stiff. The result is an incredibly moist, light and honeycombed cake, perfect for soaking up coffee or hot chocolate.

After baking, the lamb is unmolded while still warm, then generously dusted with powdered sugar to give it an immaculate white coat.