This easter lamb cake is a typical European tradition for Easter I guess. It is one thing I always requested for easter from my mom and one thing I got from her most of the time ;) It’s a must-have for every Easter brunch and actually quick and easy to make. The recipe I used is a basic recipe, but you can add some other ingredients to enhance the flavor – lemon zest, ground almonds or almond flavor, rum or advocaat – lots of possibilities. If you don’t like it dusted with confectioner’s sugar, you can also cover it with chocolate. Do whatever you want! :)
INGREDIENTS / ZUTATEN
2 large eggs
1/2 cup (110g) sugar
1/2 cup (120g) butter
1 sachet vanilla sugar or 1/2 tbs. vanilla extract
pinch of salt
1 1/4 cup (160g) all-purpose flour
1 tbs. baking powder
confectioner’s sugar for dusting
lamb cake mold (ca. 1l)
2 große Eier
110g Zucker
120g Butter
1 P. Vanillezucker oder 1/2 TL Vanille Extrakt
Prise Salz
160g Mehl (Type 405)
1 TL Backpulver
Puderzucker zum Bestäuben
Osterlammform (ca. 1l)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). In a small bowl mix the flour with the baking powder. Set aside. Separate the eggs. Beat the egg whites with half of the sugar until stiff peaks form.
2. In a large bowl beat the egg yolks with the remaining sugar, butter, vanilla sugar or vanilla extract and salt until light and fluffy. Add the flour mix and stir in so it’s just a bit combined. Add the beaten egg whites and fold in carefully. You should fluffy mixture at the end.
3. Grease the mold with butter. Fill in the micture and smooth out. Bake on a rack in the oven for 40-45 minutes.
4. After baking take out the mold and place on a cooling rack. Wrap in a damp cloth for about 10 minutes. Remove carefully from the mold and allow to cool down. Dust with confectioner’s sugar.
1. Ofen auf 180°C (350°F) vorheizen. In einer kleinen Schüssel Mehl mit Backpulver mischen und zur Seite stellen. Eiweiß mit der Hälfte des Zuckers zu Eischnee aufschlagen.
2. In einer großen Schüssel die Eigelb mit dem verbliebenen Zucker, der Butter, Vanille Zucker oder Extrakt und Salz aufschlagen, bis alles hell und luftig ist. Das Mehl zugeben und kurz verrühren. Eischnee vorsichtig unterheben.
3. Form einfetten und zusammenbauen. Teig einfüllen und glattstreichen. Auf einem Gitter für 40-45 Minuten backen.
4. Wenn das Lamm fertig gebacken ist, Form herausnehmen und auf ein Kuchengitter stellen. Mit einem feuchten Küchentuch einwickeln und ca. 10 Minuten stehen lassen. Vorsichtig aus der Form lösen und abkühlen lassen. Mit Puderzucker bestäuben.
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- 2 large eggs
- 1/2 cup (110g) sugar
- 1/2 cup (120g) butter
- 1 sachet vanilla sugar or 1/2 tbs. vanilla extract
- pinch of salt
- 1 1/4 cup (160g) flour
- 1 tbs. baking powder
- confectioner’s sugar for dusting
- lamb cake mold (ca. 1l)
- Preheat the oven to 350˚F (180°C). In a small bowl mix the flour with the baking powder. Set aside. Separate the eggs. Beat the egg whites with half of the sugar until stiff peaks form.
- In a large bowl beat the egg yolks with the remaining sugar, butter, vanilla sugar or vanilla extract and salt until light and fluffy. Add the flour mix and stir in so it’s just a bit combined. Add the beaten egg whites and fold in carefully. You should fluffy mixture at the end.
- Grease the mold with butter. Fill in the micture and smooth out. Bake on a rack in the oven for 40-45 minutes.
- After baking take out the mold and place on a cooling rack. Wrap in a damp cloth for about 10 minutes. Remove carefully from the mold and allow to cool down. Dust with confectioner’s sugar.
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
