Ingredients

How to prepare

No matter if you honour the Easter as a Christian holiday or you simply use it to celebrate the coming spring and new life, the Easter lamb cake will probably not be missing on your table. It is one of the most traditional “cooking” symbols of the Czech Easter.

Preparation I:

Break the eggs and separate the whites from the yolks. Beat fat with sugar gradually adding the yolks. Combine Nomix with the baking powder and mix into the beaten substance alternating with water. Lastly, gently mix in firm whipped egg whites with a pinch of salt. Pour the dough into a greased and dusted form. The amount of dough must be adjusted according to the form size. Keep in mind that the dough will rise when being baked. Due to the fact that each form differs not only in size, but also in material (from silicone to rough ceramics), and these are parameters with major impact on baking, we recommend the following. Bake the dough slowly at 150 °C and gradually increase the temperature to 170 °C. Finish baking based on the dough volume. For Easter lamb cake from 200 g of Nomix ca. 50 minutes. 

Preparation II:

Beat the whole eggs, warm water, lemon peel and sugar until foamy. Mix the dough with the baking powder and gradually mix into the foam. Pour the dough into a dusted form. Then you can proceed according to the recipe above.

The lamb cake is more porous and brittle when prepared using the first method. The second lamb cake is bit more dense but supple. If you want your lamb cake to be marmoreal, remove 1/3 of the dough from the recipe and mix in the cocoa.

Our tip: You can hide the lamb cake under a powdered sugar avalanche or turn it into a chocolate breed using chocolate icing (or alternatively, sprinkle almond flakes on top). Finish the lamb by tying a ribbon around its neck.