At a glance
You'll make a beautifully moist Easter lamb cake - first you'll roast and grind the walnuts, then gently fold them into a light batter fragrant with rum. The key step is whisking the egg whites into stiff peaks and carefully folding them into the batter so the cake stays wonderfully airy, and letting the cake cool completely before glazing it - thanks to tempered chocolate, the glaze will be beautifully glossy and the lamb cake will look and taste like it came straight from a patisserie.
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Fragrant prep: mould and walnuts
First, roast the walnuts in a pan until fragrant. Once cooled, grind them finely. Thoroughly grease a mould with a capacity of about 2.4 l with softened butter and dust it with flour. Preheat the oven to 170 °C.
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Making the dry mixture
In a bowl, mix the fine plain flour with baking powder, the ground walnuts and the grated lemon zest.
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Whisking the egg yolk base
Separate the egg yolks from the whites. In a large bowl, whisk the yolks with the sugars for at least 5–8 minutes until you get a thick, pale foam. While whisking slowly and continuously, gradually pour in the oil, milk and rum. Ideally, all the ingredients should be at room temperature.
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