Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Traditional Walnut Easter Lamb Cake with Chocolate Glaze
· 8 servings
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.
Making the dry mixture
In a bowl, mix the fine plain flour with baking powder, the ground walnuts and the grated lemon zest.
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.
Combining the batter and the whisked whites
Fold the walnut flour mixture into the egg yolk mixture in two batches. Finally, whisk the egg whites with the salt into very stiff peaks and gently fold them into the batter using a spatula. This keeps the air inside and stops the batter from becoming dense.
Baking and unmoulding
Pour the batter into the mould and bake in the middle of the oven for 55–65 minutes. Check occasionally, and if it starts browning too much, cover it with foil. Once baked, after 10 minutes carefully turn the lamb cake out onto a wire rack. Let it cool completely, otherwise the glaze won't set properly.
The chocolate finishing touch
Melt the chocolate with the cocoa butter in a water bath to about 45 °C (follow the guide on the packaging). Then cool it down to about 27 °C, and briefly warm it again to a working temperature of about 31 °C. Pour this stabilised mixture over the lamb cake. The glaze will set beautifully glossy and firm.