Easter Lamb Cakes
Tender German sponge cakes baked in lamb-shaped molds for Easter, with an option to make one large lamb cake instead.
These traditional German Easter cakes use a simple butter batter that stays tender while holding the detailed shape of a lamb mold. The recipe makes six small lambs, or the same batter can be baked as one large centerpiece.
Instructions
- 1
Preheat a conventional oven to 175°C (347°F). Carefully grease six small lamb molds, about 12 cm (4 3/4 inches) each, or one large 1-liter (4 1/4-cup) lamb mold. Dust every detail with flour or ground almonds so the cakes release cleanly.
- 2
Beat the softened butter and sugar until light and creamy. Beat in the eggs one at a time. Mix the salt, flour and baking powder, then add this mixture alternately with the milk. Stop when the batter falls from a spoon in a thick, slow ribbon, adjusting the milk if needed.
- 3
Divide the batter among the molds without overfilling the small ones. Bake the small lambs for about 25 minutes; bake one large lamb for about 50 minutes. Test the center with a skewer, then let the cakes cool completely before carefully unmolding.
25 min
Ago's Notes
- Grease every detail of the lamb molds and dust with flour or ground almonds; thorough preparation helps the delicate cakes release without breaking.
- The amount of milk is approximate. The finished batter should fall slowly and heavily from a spoon, so add a little more or less as needed.
- For one large lamb, use a mold with about 1 liter (4 1/4 cups) capacity and bake for about 50 minutes instead of 25 minutes. Check the center with a skewer.
- For a citrus or chocolate variation, flavor the batter with lemon zest or cocoa. The cooled cakes may be finished with powdered sugar or couverture chocolate.
- Once completely cool, wrap airtight and keep at room temperature for up to 2 days. The cakes also freeze well; thaw them while still wrapped.
Let the cakes cool completely before unmolding, then finish them simply for the Easter table.
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