Go Back Email Link
–+ servings

Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.

Easter Lamb Cake

Vorbereitung 20 minutes
Garzeit 40 minutes
Gesamt 1 hour 30 minutes
Portionen 1 cake
Gebackenes Osterlamm in einer Backform mit Heu

Zutaten

  • 110 g butter, soft
  • 110 g sugar
  • 2 eggs
  • 1 pinch salt
  • 0.25 tsp lemon zest
  • 80 g all-purpose flour
  • 40 g cornstarch
  • 1 tsp baking powder, heaped
  • powdered sugar
  • a little melted butter or baking spray and breadcrumbs for the mold
US - US

Nutrition per slice (10 per lamb), approx.: 182 kcal2 g protein20 g carbs10 g fat0 g fiber
Estimates, calculated from the ingredients.

Küchenhelfer

  • hand mixer or stand mixer
  • Easter lamb cake mold

Zubereitung

  • Preheat the oven to 170 °C (340 °F), conventional oven (top and bottom heat).
  • Grease the Easter lamb mold with a little melted butter or, ideally, with a baking spray and sprinkle it with breadcrumbs.
  • Beat 110 g butter (soft) together with 110 g sugar with a hand mixer or stand mixer until pale yellow.
  • Add the 2 eggs one at a time.
  • Stir in 1 pinch salt and 0.25 tsp lemon zest.
  • Mix 80 g all-purpose flour, 40 g cornstarch and 1 tsp baking powder (heaped) in a bowl and add to the creamed ingredients. Fold in quickly until you have a smooth batter.
  • Fill the batter into the mold, carefully spreading a little of it into the head area with the handle of a spoon or something similar.
  • Bake the Easter lamb for approx. 40 min. If needed, cover with a little aluminum foil after 30 min.
  • Let the Easter lamb cool for 10 - 15 min and carefully remove it from the mold. As soon as the Easter lamb has cooled completely, dust it with powdered sugar.

Tipps

  • If you like, you can also decorate the lamb with icing, marzipan, chocolate etc.
  • If you don't have an Easter lamb mold, you can use something else. The Easter lamb mold is very small, though, so for a regular pan you should plan on at least double the amount of batter.
  • The Easter lamb also makes a particularly nice hostess gift or present during the Easter season.
  • Storage: The Easter lamb cake stays moist for 3 to 4 days covered and can be frozen well wrapped for about 3 months.
Click here to add your own private notes.
Rezept von Homemadestuffwww.homemadestuff.blog