Ingredients (for a lamb baking dish of approx. 0.7–1 liter volume)
- 150 g soft butter or margarine
- 120–150 g sugar (depending on desired sweetness)
- 1 packet of vanilla sugar or 1 teaspoon of vanilla extract
- 3 eggs (size M)
- Optional: 4–5 tbsp egg liqueur (approx. 50 ml)
- 180 g flour (type 405 or 550)
- 1 tsp baking powder
- 1 pinch of salt
- Optional: some zest of an organic lemon (for a fresh touch)
For greasing and dusting:
- Some butter or margarine for the mold
- Some flour or breadcrumbs for the mold
- Powdered sugar for dusting or icing as desired
Preparation:
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Preparing the baking pan
- Carefully grease the lamb baking pan with butter or margarine.
- Then dust them with flour so that the cake can be easily removed later.
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Preheat oven
- Preheat your oven to approximately 180°C top/bottom heat (or 160°C fan-assisted).
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Make the batter
- Put the softened butter (or margarine) together with sugar and vanilla sugar or vanilla extract into a mixing bowl.
- Beat everything with a hand mixer or in a food processor on medium to high speed until the sugar has mostly dissolved.
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Add eggs
- Now add one egg at a time.
- Stir in each egg thoroughly before adding the next one. This creates a homogeneous, airy mixture.
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Stir in egg liqueur (optional)
- If you want to use the egg liqueur, add it at this point and stir briefly.
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Mix dry ingredients
- In a separate bowl, mix the flour with baking powder and a pinch of salt.
- If you are using lemon zest, add it now as well.
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Finish the dough
- Add the flour mixture in portions to the butter and egg mixture.
- Stir on a low speed so that the dough stays moist and is not overmixed.
- Once the flour is fully incorporated, your dough is ready.
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Baking time
- Bake the lamb pie for about 35-40 minutes at 180°C top/bottom heat.
- After about 30 minutes, do a skewer test: If no more dough sticks to the wooden or metal skewer, the cake is ready
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Let the cake cool
- Remove the pan from the oven.
- Let the cake cool in the pan for at least 10 minutes so that it is easier to remove and does not break.
- Then carefully turn out or open the lamb mold.
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decoration
- After the lamb has completely cooled, dust it with powdered sugar or decorate it with a glaze (e.g. sugar, chocolate or lemon icing).
- For an extra festive look, you can tie a small bow around the cake lamb's "neck" or place it on Easter basket decorations.
