Step-by-step method

At a glance

This creative Easter lamb gets its woolly texture from a sponge roll, but assembling it takes patience and planning—you're building a layered dome cake, shaping sponge curls, and doing lots of chilling. The good news is you can make the components over time, and the dramatic, edible final presentation is absolutely worth the effort.

1/15

Sponge roll batter

Separate the eggs into yolks and whites. Beat the yolks with sugar until light, fluffy and pale yellow. Whip the whites into stiff peaks. Gently fold the whipped whites and the sugared yolks into the fine plain flour.

For this step
0/3

5 piece
Chicken Eggs

50 gram
Granulated Sugar

50 gram
Medium-Fine Wheat Flour
2/15

Baking

Pour the batter onto a baking sheet lined with parchment paper and smooth it out. Bake in an oven preheated to 180°C for about 9 minutes, until golden. Remove from the oven and roll up into a log, parchment paper and all. Wrap in a kitchen towel and let cool completely.
3/15

Making the cream

While the roll is baking and cooling, cook a thick pudding from the milk and pudding powder. Sweeten to taste. Take off the heat and let cool. Once the pudding is completely cold, beat in the softened butter and curd cheese.

For this step
0/5

500 milliliter
Fresh Whole Milk (3.5% Fat)

80 gram
Vanilla Pudding Powder

30 gram
Granulated Sugar

100 gram
Unsalted Butter

100 gram
Full-Fat Curd Cheese

4/15

Filling

Once cooled, unroll the sponge and peel off the parchment paper. Spread with 1/3 of the jam and 1/3 of the cream.

For this step
0/1

400 gram
Raspberry Jam
5/15

Into the fridge

Let the roll firm up in the fridge, and move on to preparing the next part of the lamb.
6/15

Prep

Weigh your eggs in their shells, then measure out the same weight in caster sugar and the same weight in fine plain flour (this will come to roughly 500 g). Allow 2 tablespoons of hot water per egg, so 16 tablespoons in total.

For this step
0/4

8 gram
Chicken Eggs

424 gram
Granulated Sugar

424 gram
Medium-Fine Wheat Flour

270 milliliter
Water
7/15

Mixing it all together

Beat the egg yolks with the sugar and water. Once the mixture thickens and the sugar has dissolved, whip the egg whites into stiff peaks and fold them into the batter alternately with the flour. Finally, gently fold in the chopped chocolate.

For this step
0/1

50 gram
Milk Chocolate
8/15

The lamb's head

Line a baking sheet with parchment paper and spoon on the shape of the lamb's head. Grease a 25 cm diameter pot with oil and dust with fine plain flour. Pour the rest of the batter into the pot.
9/15

Baking

Bake in an oven preheated to 180°C on fan setting. Put both the pot and the sheet with the head into the oven at the same time. The sponge will be done in about 50 minutes. Don't open the oven during the first twenty minutes, or the batter may sink.
10/15

Removing the head, skewer test

After that time, you can open the oven and take out the lamb's head. After another 20 minutes, test the body by inserting a skewer into the centre. It should come out clean — that's how you know it's baked through.
11/15

Cooling and slicing into layers

Let the sponge body cool completely before slicing. Cut it horizontally into five layers.
12/15

Building the dome, layered with jam

Leave the bottom layer as large as it is. Trim each following layer slightly with a knife so that a nice rounded dome shape forms. Spread each layer with jam and stack them on top of each other, largest at the bottom and smallest on top.
13/15

Crumb mixture

Crumble the trimmed-off pieces of sponge and mix them in a bowl with 2 tablespoons of cream and 2 tablespoons of jam.
14/15

Covering with cream

Use this crumb mixture to shape the top of the lamb's body. Cover the whole body with the remaining cream. If you have any jam left over, you can stir it into the cream as well.
15/15

Decorating with the sponge roll and the head

Slice the sponge roll into thin rounds and press them onto the cream all over the body to create a lovely curly fleece. Decorate the lamb's head with melted chocolate and attach it to the body. Chill in the fridge overnight.

For this step
0/1

50 gram
Dark Chocolate 50%

No-Mold Easter Lamb Cake

Name: Charming No-Mold Easter Lamb Cake
Prep time: 50 min
Cook time: 94 min
Total time: 789 min
Yield: 8
Cuisine: Czech
Ingredients: 400 gram Raspberry Jam; 100 gram Unsalted Butter; 270 milliliter Water; 5 piece Chicken Eggs; 8 gram Chicken Eggs; 504 gram Granulated Sugar; 474 gram Medium-Fine Wheat Flour; 500 milliliter Fresh Whole Milk (3.5% Fat); 50 gram Dark Chocolate 50%; 50 gram Milk Chocolate; 100 gram Full-Fat Curd Cheese; 80 gram Vanilla Pudding Powder

bohynekuchyne

Prep 50 min Cook 1 h 34 min

Plus 2 h 20 min of resting (not counted in active time)

12 Ingredients

15 Steps

Hard Difficulty

About this recipe

I bake and cook every single day, yet I only got my first lamb-shaped cake mold after my grandmother passed away and I took hers home with me. I'm sure plenty of you don't own a lamb mold either — maybe because there's no room for it in the kitchen and it only gets used once a year anyway.

Vegetarian Desserts Easter To impress

Step-by-step method

At a glance

Sponge roll batter

For this step

Baking

Making the cream

For this step

Filling

For this step

Into the fridge

Prep

For this step

Mixing it all together

For this step

The lamb's head

Baking

Removing the head, skewer test

Cooling and slicing into layers

Building the dome, layered with jam

Crumb mixture

Covering with cream

Decorating with the sponge roll and the head

For this step

No-Mold Easter Lamb Cake

Ingredients — what you'll need

About this recipe

0 products added