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Cooking
No-Mold Easter Lamb Cake
· 8 servings
Sponge roll batter
Separate the eggs into yolks and whites. Beat the yolks with the sugar until light, fluffy and pale yellow. Whip the whites into stiff peaks. Gently fold the whipped whites and the yolk mixture together with the flour.
Baking
Pour the batter onto a baking sheet lined with parchment paper and smooth it out evenly. Bake in an oven preheated to 180°C for about 9 minutes, until golden. Remove from the oven and roll up into a roll, parchment paper and all. Wrap in a tea towel and leave to cool completely.
Making the cream filling
While the sponge 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.
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.
Into the fridge
Let the roll firm up in the fridge, and in the meantime get started on the next part of the lamb.
Preparation
Weigh your eggs in their shells, then use the same weight in caster sugar and the same weight in soft flour (this will come to roughly 500 g). Allow 2 tablespoons of hot water per egg, so 16 tablespoons in total.
Mixing it all together
Beat the egg yolks with the sugar and water. Once the mixture has thickened 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.
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 soft flour. Pour the rest of the batter into the pot.
Baking
Bake in an oven preheated to 180°C, fan setting. Put both the pot and the baking sheet with the head into the oven at the same time. The sponge cake will be done in about 50 minutes. Don't open the oven during the first twenty minutes, or the batter may sink.
Removing the lamb's head, toothpick test
After that time you can open the oven and take out the lamb's head. After another 20 minutes, test the center of the cake with a skewer or toothpick. It should come out clean — that's how you'll know the cake is fully baked.
Cooling and slicing into layers
Let the cake cool completely before cutting it. Slice it into five layers.
Building the mound and spreading with jam
Leave the bottom layer as it is, at full size. Trim each of the following layers slightly with a knife so they form a neat rounded dome shape. Spread each layer with jam and stack them on top of each other, largest at the bottom, smallest on top.
Crumb mixture
Crumble the trimmed-off pieces of sponge and mix them in a bowl with 2 tablespoons of the cream and 2 tablespoons of the jam.
Coating with cream
Use this crumb mixture to shape the top of the lamb's body. Coat the whole cake with the remaining cream. If you have any jam left, you can stir it into the cream as well.
Decorating with the sponge roll and the lamb's head
Slice the sponge roll into thin rounds and press them onto the cream all around the body to create the lamb's curly fleece. Decorate the head with melted chocolate and attach it to the body. Chill in the fridge overnight.