Important for Easter Lamb Cake
Carefully grease and flour the shape, fill only two thirds and allow the cake to be stabilized completely before falling.
Easter Recipe
Easter lamb cake
Mix butter, sugar and eggs creamily, add flour, baking powder and lemon briefly and bake the dough in the greased Easter lamb mould. Carefully grease and flour, fill only two-thirds of the cake and allow it to stabilize completely before falling. Orange abrasion replaces lemon, ground almonds can dissolve a small part of the flour.
Total time
1 hr
Calories
360 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
This is how Easter lamb cake succeeds
Carefully grease and flour, fill only two-thirds of the cake and allow the cake to stabilize completely before falling. Mix butter, sugar and eggs creamily, short flour, baking powder and lemon, and bake the dough in the greased paschal mould. Orange abrasion replaces lemon, ground almonds can dissolve a small part of the flour.
Easter Recipes
Recipe
Easter lamb cake
Mix butter, sugar and eggs creamily, add flour, baking powder and lemon briefly, and bake the dough in the greased Easter lamb mould. Carefully grease and flour, fill only two-thirds and let the cake stabilize completely before falling.
Ingredients
8 servings
Method
-
1
Prepare ingredients
Preheat the oven to 175 °C top/bottom heat. Gently spread the Easter lamb shape with butter and dust with flour; bring butter and eggs to room temperature in time and rub the lemon peel finely.
-
2
Prepare
Mix butter, sugar and eggs creamily, short flour, baking powder and lemon, and bake the dough in the greased Easter lamb mould.
-
3
Check for doneness
Carefully grease and flour the shape, fill only two thirds and allow the cake to be stabilized completely before falling.
-
4
Serving
Let the cake cool completely in the form, loosen carefully and fall onto a plate. Only pollinate with powder sugar before cutting, so that the contours of the Easter lamb remain visible.
Kitchen know-how
Tips for Easter lamb cake
Variations
How to adapt this recipe
Orange abrasion replaces lemon, ground almonds can replace a small part of the flour.
Nutrition per serving
360kcal
46.0 gCarbohydrates
7.0 gProtein
16.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Easter lamb cake
Weigh soft butter, prepare sugar and prepare vanilla sugar separately. Start the main cooking process for Easter lamb cakes only afterwards.
Carefully grease and flour the shape, fill only two thirds and allow the cake to be stabilized completely before falling.
Let the paster lamb cake cool completely. When storing, take into account: Carefully grease and flour the shape, fill only two-thirds of the cake and let it stabilize completely before falling. Close creamy cool and dry pastries tightly.
Orange abrasion replaces lemon, ground almonds can replace a small part of the flour.
Keep cooking