German Easter Lamb
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. 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. Recipe German Mini Easter Lamb Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould. No ratings yet Prep Time 20 minutes Cook Time 50 minutes Course Dessert Servings 4 people EQUIPMENT INGREDIENTS 10 g butter for greasing0,5 tbsp bread crumbs for dusting2 egg size S or M65 g butter room temperature60 g caster sugar8 g vanilla sugar1 pinch salt75 g all purpose flour1 tsp baking powder 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 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. Grease the lamb mould with melted butter and allow it to cool down. Sprinkle the tin with bread crumbs and assemble the parts. 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). Preheat the oven to 180°C (356°F). Separate the eggs. Separate the eggs. In a medium bowl, beat the egg yolks with butter, half of the sugar, vanilla sugar, and salt until fluffy. 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. 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. Mix the flour with baking powder and add both egg-mixtures. Pour the mixture into the previously greased lamb mould. 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. Place the mould on the tray and put it into the lower half of the oven. Bake Bake for 35-40 minutes. Bake for 35-40 minutes. 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. Remove the mould from the oven and allow it to cool down for 10 minutes. 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. Carefully loosen and remove the top half, then release the second half of the mould. If necessary, straighten the contours with a sharp knife. If necessary, straighten the contours with a sharp knife. Decorate with powdered sugar. 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. Related Recipes German Eggnog Cake for Easter One of our favorite ways to celebrate Easter German way is to bake Eggnog cake. The simple cake batter combined with eggnog makes incredibly flavorful and moist baked good! Below you will find a short video that shows all steps of making this delicious cake! Check out this recipe German Easter Nest This easy yeast braided nest is delicious and decorative way to celebrate Easter German way. With few simple steps you can bake it and serve for traditional German Easter breakfast. Check out this recipe In my Kitchen