Small Recipe Easter Lamb Cake
(Recipe translated from Dr Oetker... for Lamb form 500 ml.)
Ingredients
- 4 Tablespoon Butter 50 gram
- 1/4 cup Sugar 50 gram
- 2 teaspoon Vanilla Sugar
- 1/4 teaspoon Salt
- 5 drops Lemon Essence
- 1 Egg
- 1 Tablespoon Baking Powder
- 2/3 cup Flour
- 1 Tablespoon Milk
- Powdered Sugar for Sprinkling
Instructions
- Beat the butter until light and creamy. Add Sugar, Vanilla Sugar, Salt, and Lemon essence. Beat until it comes together. Add egg and beat on high 30 seconds.Combine Baking Powder with Flour... add to other ingredients, alternating with milk on low, until just mixed.
- Grease the lamb form VERY WELL... dust with flour.
- Fill the face side with batter.Top with the other side of the formPlace the form on a baking sheet.
- Bake 45 minutes at 350Let Baked lamb sit in the pan for 10 minutes, then carefully remove. Dust with powdered sugar.
Notes
Tips to ensure Easter Lamb Cake Success
- Reinforce the structure of the lamb by laying a few toothpicks or a wooden skewer up its neck before baking. This will help the head stay on. Toothpicks going across the head to the ears will help too.
- Attach the top of the mold to the bottom with a clamp or band before baking. This will ensure that the batter rises up to fill the top pan, and doesn't just knock it aside.
- Don't take the cake out Early!
- Loosen the edges completely before trying to remove it from the pan
- Smooth the bottom of the lamb, so you have a good base (just trim off any bits)