One thing we always, always have for Easter in Austria and Germany is the Easter Lamb!
And I am not talking about the lamb roast but about the lamb cake !
As I have seen the mould being sold over here as well now, I thought I’d give you a lovely recipe for it (this cake obviously works in a round or rectangular mould as well but here I have used it for the Easter Lamb Cake).
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- For the dough
- 100 g soft butter
- 1 egg
- 150 g sugar
- 150 g yoghurt
- 5 tbsp milk
- 250 g flour
- 2 tsp baking powder
- 25 g ground pistachios
- butter and breadcrumps for the mould
- For the icing
- dark chocolate and pistachios / milk chocolate and hazelnut / white chocolate / icing sugar
For the dough: Beat the butter, egg, sugar and vanilla until creamy. Add yoghurt, milk, flour and baking powder as well as the pistachios. Pour the dough into two well greased lamb moulds (or do one after the other) and bake in the oven (preheated to 160°C) for about 50 – 60 minutes.
Let the lambs rest in the moulds for about 10 minutes before carefully unmoulding. Leave to cool completely on the baking tray.
For the icing melt one or the other chocolate with a bit of oil (I used 150 ml chocolate and 15 ml vegetable oil) and pour it carefully over the lambs adding the nuts or pistachios or even leaving them as they are.
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