If you are going to bake only one cake for Easter – that’s the on to go for. It’s easy and delicious addition to your Easter breakfast or coffee and cake time in the afternoon.
Table of Contents
Recipe
German Mini Easter Lamb
Equipment
Ingredients
- 10 g butter for greasing
- 0,5 tbsp bread crumbs for dusting
- 2 egg size S or M
- 65 g butter room temperature
- 60 g caster sugar
- 8 g vanilla sugar
- 1 pinch salt
- 75 g all purpose flour
- 1 tsp baking powder
Decoration
- powdered sugar
Instructions
Prepare the dough
- Grease the lamb mould with melted butter and allow it to cool down. Sprinkle the tin with bread crumbs and assemble the parts.
- Preheat the oven to 180°C (356°F).
- Separate the eggs.
- In a medium bowl, beat the egg yolks with butter, half of the sugar, vanilla sugar, and salt until fluffy.
- In an other bowl beat the egg whites with the rest of the sugar until stiff.
- Mix the flour with baking powder and add both egg-mixtures.
- Pour the mixture into the previously greased lamb mould.
- Place the mould on the tray and put it into the lower half of the oven.
Bake
- Bake for 35-40 minutes.
After baking
- Remove the mould from the oven and allow it to cool down for 10 minutes.
- Carefully loosen and remove the top half, then release the second half of the mould.
- If necessary, straighten the contours with a sharp knife.
- Decorate with powdered sugar.
Easter Lamb Cake is one of the most popular cakes people bake or give as a gift for Easter here in Germany. The cake is very straightforward, but it doesn’t lack flavour. It is fluffy from the inside and a bit crisp from the outside.
I my family we have been baking Easter Lamb for every Easter, therefore I cannot image Easter Celebration without it. We serve our Easter Lamb already for breakfast, but you feel free to safe it for coffee and cake in the afternoon!
Tips
If you are baking Easter Lamb Cake for the first time it might seem that there is not enough dough for this mould – don’t worry, after 15 minutes in the oven the dough will rise significatly!
Tools that might come in handy
Storage & Reheating
The Easter Lamb Cake should be stored in airtight container or wrapped up in clear film.
The Easter Lamb Cake can be refrigerated for up to 6 months.
Thew it at the room temperature or at low temperature in the oven.
Variations
In the dough recipe that I use you will find vanilla sugar, which is the main flavour of the cake. But there are some variations with lemon peel, eggnog, or coconut topping.
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