A German cake in the shape of a lamb…Baaa-rilliant!
Lambs are inseparable with Easter festivities and the arrival of spring in general. Many families have roast lamb for Easter lunch (this goes back to Jewish tradition) and in Germany, it is also traditional to bake a cake in the shape of a lamb.
The origins of the Osterlamm go back a long time. Christians believe that the lamb symbolises the resurrection and sacrifice.
Easter lamb cakes are often decorated with icing sugar but you can also use sweets or melted chocolate!
Preparation time: less than 30 minutes
This Easter cake uses a lamb-shaped cake pan. You could also make the individual parts from scratch.
- 115g unsalted butter, room temperature
- 150g sugar
- 1tsp vanilla extract
- pinch of salt
- 75g coconut flakes, sweet
- 3 eggs, room temperature
- 90-100g all-purpose flour
- lemon, zest only
- icing sugar
Before you start, make sure you get an adult to help you!
Prepare a lamb-shaped cake pan by greasing it and dusting it with flour.
Preheat oven to 160°C.
Mix the butter until smooth and creamy. Add the sugar and vanilla extract and beat until the butter has absorbed the sugar and its colour has lightened. Add 1 egg and 1 tablespoon of the flour. Continue mixing until the butter has completely absorbed the egg. Add another egg and another tablespoon of the flour, again mixing well. Add the third egg and mix until the butter mixture has absorbed it. Add coconut flakes, lemon zest, a pinch of salt, and the remaining flour. Mix until all ingredients have been absorbed.
Fill the prepared cake pan with the dough. Bake for about 40 minutes or until a toothpick pushed into the centre of the cake comes out clean.
Remove cake from oven and allow to cool completely. Remove the lamb from the pan and put on a cooling rack. Dust it with icing sugar.
You can also cover the lamb with chocolate icing after it has cooled. Put chocolate in a saucepan over a low heat. Stir occasionally while the chocolate is melting. Use a pastry brush to apply the melted chocolate to the lamb while the chocolate is still warm. Use raisins for the lamb’s eyes.
If you enjoyed making an Osterlamm, why not try making Osterzopf, a sweet, plaited, Easter bread!
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