Easter lamb cake
By chef Gulasch
Traditional Easter dessert in the shape of a lamb, airy and lightly sweet. An indispensable part of the festive table.
- 45 min
- total
- Medium
- level
10 min prep · 35 min cook
What you will need
-
Eggs 0.75 pcs -
Plain Flour 62.5 g -
Sugar 37.5 g -
Butter 20 g
-
Sour Cream 40 g -
Vanilla sugar 0.25 pcs -
Baking powder 0.25 pcs - Icing sugar 0.25 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what awaits you on the plate – a fluffy Easter lamb cake with a delicate butter and cream flavor; prepare the ingredients in advance so the work goes smoothly 🐑🔥 Preheat the oven to 180 °C.
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Prepare the mold. Thoroughly grease the lamb mold with butter and dust it with flour so the batter does not stick.
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Melt the butter. Melt the butter over low heat or in a bain-marie and let it cool slightly.
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Beat the eggs with sugar. Place the eggs and sugar in a bowl and beat them until light and fluffy.
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Add the liquid ingredients. Add the melted (cooled) butter and sour cream and fold in gently.
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Prepare the batter. Incorporate the baking powder and flour into the mixture to create a smooth, lump-free batter.
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Bake the lamb cake. Pour the batter into the mold up to 3/4 full and bake for about 35–40 minutes, until the lamb is golden and cooked through.
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Finish and serve. Then carefully turn it out, let it cool completely and dust with powdered sugar before serving 🍽️✨
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