Czech Easter Lamb Cake
Velikonoční beránek – a traditional Czech Easter lamb cake – made from an original recipe found in a classic Czech national cookbook.
Servings 12
Calories 272kcal
Ingredients
- 3 eggs at room temperature
- 1 ¼ cups granulated sugar
- 1 cup buttermilk at room temperature
- 2 ¾ cups all-purpose flour
- 1 ½ Tablespoons lemon zest freshly grated from 1 smaller lemon
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda not baking powder
- ¼ cup vegetable oil canola or sunflower oil
Misc.
- 1 Tablespoon solid fat for greasing the mold
- 2 Tablespoons sifted breadcrumbs for flouring the mold
- 2 Tablespoons powdered sugar to dust the lamb cake
Instructions
- Thoroughly grease every fold of the lamb mold with melted 1 Tablespoon solid fat, then dust it with 2 Tablespoons sifted breadcrumbs or flour. Tap the mold gently on the counter to remove any excess. Preheat the oven to
320 °F with upper and lower heat. - Take 3 eggs out of the refrigerator one hour before baking. Crack them into a large bowl and beat with the granulated sugar using an electric mixer. Start on lower speed, adding 1 ¼ cups granulated sugar gradually, then increase the speed to high. Beat for at least 5 minutes, until the mixture becomes pale, light, and airy.
- Reduce the mixer speed to low. Add ½ teaspoon vanilla extract and 1 ½ Tablespoons lemon zest, then gradually mix in 1 cup buttermilk and ¼ cup vegetable oil.
- In a separate bowl, combine 2 ¾ cups all-purpose flour and 1 teaspoon baking soda. Gradually add the mixture to the batter, mixing slowly to prevent lumps.
- Pour the batter into the prepared mold immediately. Fill the mold to about 1¼ inches (3 cm) below the edge, as the batter will rise during baking.
- Place the filled mold in the preheated oven and bake for 1 to 1¼ hours.
- Check for doneness by inserting a wooden skewer into the lamb. If it comes out clean, the cake is ready. If batter sticks to the skewer, return the cake to the oven for 5 more minutes, then test again.
- Let the baked lamb rest in the mold for 10 minutes, then carefully turn the mold over and remove the cake.
- Allow the lamb to cool completely. Dust with 2 Tablespoons powdered sugar, tie a ribbon around the neck in cheerful spring colors, and place it on a serving platter.
Notes
- The ingredients are meant for an 8-pan lamb mold about 13 inches (33 cm) in size.
- Greasing the mold: Grease the entire mold really thoroughly, including every little wrinkle. Best use melted butter and a pastry brush for greasing. After that, dust the mold with sieved breadcrumbs and remove any excess.
- How to unmold the lamb cake: Let the baked lamb rest for 5–10 minutes. Then carefully turn the mold over and check whether the cake has separated from the mold. If it is still sticking, place a tea towel soaked in cold water and wrung out over the mold. Leave it for a few minutes, then the lamb should release easily from the mold.
- Decorating: Let the lamb cool, then dust it with icing sugar. Tie a bow around the neck in cheerful spring colors (green, yellow, red) and arrange it on a platter.
- If necessary, cut the bottom of the baked cake with a sharp knife so that the lamb stands upright.
Nutrition
Calories: 272kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 129mg | Potassium: 76mg | Fiber: 1g | Sugar: 24g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg