Easter Lamb Cake
In the Gospel of John (1,29), Jesus Christ is described as the Lamb of God and having a Easter Lamb cake during Easter day is a perfect symbol for this description. In Germany, it is common to find Easter Lamb cakes in grocery stores or in bakery during Easter. With just a few simple ingredients and a lamb mold, you could easily recreate this delicious moist vanilla flavoured cake in your own kitchen.
Yield: 4 Persons
Equipment
- Lamb mold 0.8l
Ingredients you need
- 100 g Butter at room temperature
- 100 g Sugar
- 1 Packet Vanilin Sugar
- A pinch of salt
- 2 Eggs
- 3 tbsp Milk (or rum)
- 60 g All purpose flour
- 60 g Corn starch
- Icing sugar to decorate the lamb
- Extra butter and flour to grease the mold
Directions
- Preheat oven to 180°C.
- In a bowl, beat butter until soft and creamy.
- Add sugar, vanilin sugar and a pinch of salt to butter. Combine the ingredients.
- Add eggs and mix the mixture again.
- In a seperate bowl, add corn starch and backing powder to flour. Gently stir with a spoon to combine the dry ingredients.
- In two parts, add half of the dry ingredients to the egg mixture and mix it at medium speed. Thereafter, add 1.5 tablespoons of milk into the bowl and combine ingredients again. Repeat this process once more.
- Prepare the lamb mold by greasing both parts with some butter and dust all purpose flour all over the mold. This is to prevent the cake from sticking to the mold. Close the lamb mold, place it upside down and pour in the mixture.
- Place the lamb at the lowest level of the oven and bake it for about 40 minutes.
- Once baked, you can poke a toothpick into the lamb to see if it is cooked (when nothing sticks to the toothpick). Let the lamb cool down for about 15 – 20 minutes before opening the mold.
- Take out the cake carefully from the mold, when cooled. Dust a generous amout of icing sugar over the lamb and decorate it as desired.
- Serve and enjoy!
