Easter lamb cake
By chef Jan Tomanec
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 Rohlik or Kosik basket.
Steps to cook
-
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.
-
Prepare the mold. Thoroughly grease the lamb mold with butter and dust it with flour so the batter does not stick.
-
Melt the butter. Melt the butter over low heat or in a bain-marie and let it cool slightly.
-
Beat the eggs with sugar. Place the eggs and sugar in a bowl and beat them until light and fluffy.
-
Add the liquid ingredients. Add the melted (cooled) butter and sour cream and fold in gently.
-
Prepare the batter. Incorporate the baking powder and flour into the mixture to create a smooth, lump-free batter.
-
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.
-
Finish and serve. Then carefully turn it out, let it cool completely and dust with powdered sugar before serving 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Bundt Cake
Note: 4 servings = 1 bundt cake. A classic dessert with cocoa. A moist batter baked in a traditional bundt pan makes a great accompaniment to coffee or for serving to guests.
Continue in the Goulash App
Scan the QR code with your phone to open this in the Goulash app, or download it below.