Easter lamb cake

Easter lamb cake

A traditional symbol of Easter, which will please not only your taste buds.

recipe,photo-recipe,unsalted butter,unsalted butter,sweetened condensed milk,Cream deserts,Slovak cuisine,Easter recipes

Cream deserts

Slovak cuisine


No. of servings

Ready in






baking powder for gingerbread1pc1piece
chicken egg4pcs4pieces
chocolate topping-
flour medium10.5oz300grams
flour medium-
sugar granulated10.5oz300grams
sunflower oil10tbsp150milliliters
sweetened condensed milk1pc1piece
unsalted butter-
unsalted butter7oz200grams
vanilla sugar1pc1piece



1. Preparation of dough

chicken egg 4 pcs  sugar granulated 10.5 oz (300 g)  baking powder for gingerbread 1 pc  flour medium 10.5 oz (300 g)  vanilla sugar 1 pc  sunflower oil 10 tbsp (150 ml)  raisins

Separate the egg whites from the yolks. Whip the yolks with sugar and vanilla sugar. Add water and flour, which you have mixed with baking powder, add oil step by step. Finally, add the whipped egg white and mix slowly. You can add raisins to the dough.


unsalted butter  flour medium

Grease the lamb mold and sprinkle with flour or breadcrumbs. Pour dough from 3/4 into mold and bake in a preheated oven at 1240°F (670°C)F (670°F (670°F (355°C)C)) F (670°F (355°C)F (355°F (180°C)) C) for 30-40 minutes. Let the mold cool down and tip the lamb out.

3. Cream preparation

sweetened condensed milk 1 pc  unsalted butter 7 oz (200 g)  chocolate topping

Cook sweetened condensed milk immersed in water, in a closed can for about 2 hours. Let cool. Mix butter or vegetable fat until foamy and add cooled milk from the tin. Decorate with a pastry bag. Shape the eyes, legs and mouth with a wooden stick soaked in melted chocolate and tie a bow around the neck.

Bon appetit!

© 2011 - 2023 NetCorp, s.r.o. • Powered by Master_CMS 8 • Log in  • Update cookies preferences