Easter Lamb Cake Recipe with Hazelnuts

German Easter Lamb Cake with Easter Eggs in the background

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5 from 3 votes

Easter Lamb Cake Recipe with Hazelnuts

This is a basic recipe for a German Easter Lamb Cake. The cake with made with ground hazelnuts

Course Cake

Cuisine German

Prep Time 20

Cook Time 45

Servings people

Calories 504kcal

Author by Marita Sinden

Equipment

Easter Lamb Baking Form

Ingredients

some butter and breadcrumbs
3 medium eggs separated
180 g soft butter
170 g powdered sugar divided into 2
1 teaspoon vanilla extract
1 pinch salt
150 g all-purpose flour UK plain flour
1 teaspoon baking powder
90 g ground hazelnuts can be substituted with ground almonds

For the baking form

Metric - US Customary

Instructions

Grease the Easter lamb form on both sides with butter. Sprinkle with some breadcrumbs. Preheat the oven to 350°F (180°C).
some butter and breadcrumbs
In a clean bowl, whisk the egg whites with half of the sugar until soft peaks form.
3 medium eggs , 170 g powdered sugar
In a separate bowl, mix the egg yolks, remaining sugar, vanilla extract , butter, and salt until creamy. Gradually add the flour, baking powder , and ground hazelnuts to the mixture. Gently fold in the whipped egg whites until combined.
180 g soft butter , 1 teaspoon vanilla extract, 1 pinch salt , 150 g all-purpose flour, 90 g ground hazelnuts , 1 teaspoon baking powder
Pour the batter into the prepared mold and bake on the lowest oven rack for 30–45 minutes.
Once baked, remove the mold from the oven and wrap it in a moist tea towel. Let it cool for 10 minutes before carefully removing the cake from the mold.
Allow the cake to cool completely before decorating. You can dust it with powdered sugar or coat it with a store-bought chocolate glaze.

Notes

Storage:

This lamb cake can be made up to two days in advance. Store at room temperature in an airtight container. This type of cake also freezes very well. Defrost at room temperature.

Nutrition