Name: Moist Walnut Easter Lamb Cake
Yield: 8
Cuisine: Czech
Ingredients: 120 gram Walnuts (unsalted); 5 piece Chicken Eggs; 1 piece Lemon; 450 gram Medium-Fine Wheat Flour; 20 gram Cocoa Butter; 165 gram Sunflower Oil; 155 gram Fresh Whole Milk (3.5% Fat); 200 gram 35% Milk Chocolate; 45 gram Rum; 15 gram Baking Powder; 2 gram Salt; 240 gram Granulated Sugar; 2 teaspoon Vanilla Sugar

Traditional Walnut Easter Lamb Cake with Chocolate Glaze

Step-by-step method

Let’s cook

At a glance

You're making a beautifully moist Easter lamb cake that starts with toasting and grinding walnuts, then carefully folding them into a light, rum-infused batter. The most important thing to remember is whisking those egg whites into stiff peaks and folding them in gently so the cake stays fluffy, and letting it cool completely before applying the glossy chocolate glaze—the tempering technique keeps everything looking and tasting restaurant-perfect.

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Prepping the fragrant nuts and tin

Start by toasting the walnuts in a dry pan until fragrant. Once cooled, grind them finely. Generously grease a lamb-shaped tin (about 2.4 litres) with softened butter and dust with flour. Preheat the oven to 170 °C.

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120 gram
Walnuts (unsalted)
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Mixing the dry ingredients

In a bowl, combine the fine plain flour with the baking powder, ground walnuts and grated lemon zest.

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450 gram
Medium-Fine Wheat Flour

15 gram
Baking Powder

1 piece
Lemon
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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 thick and pale. While whisking slowly and continuously, drizzle in the oil, milk and rum. All ingredients should ideally be at room temperature.

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5 piece
Chicken Eggs

240 gram
Granulated Sugar

2 teaspoon
Vanilla Sugar

165 gram
Sunflower Oil

155 gram
Fresh Whole Milk (3.5% Fat)

45 gram
Rum

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Bringing the batter together

Fold the walnut flour mixture into the yolk mixture in two batches. Finally, whisk the egg whites with the salt into very stiff peaks and gently fold them into the batter with a spatula. This keeps the air in and stops the batter from becoming dense.

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2 gram
Salt
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Baking and turning out

Pour the batter into the tin and bake in the middle of the oven for 55-65 minutes. Check occasionally, and if it starts browning too much, cover with foil. Once baked, leave it in the tin for 10 minutes, then carefully turn the lamb cake out onto a wire rack. Let it cool completely, otherwise the glaze won't set properly.
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The chocolate finishing touch

Melt the chocolate with the cocoa butter in a water bath to around 45 °C (follow the guide on the packaging). Then cool it down to about 27 °C, and briefly reheat it to a working temperature of around 31 °C. Pour this tempered mixture over the lamb cake. The glaze will set perfectly glossy and firm.

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200 gram
35% Milk Chocolate

20 gram
Cocoa Butter

Step-by-step method

At a glance

Prepping the fragrant nuts and tin

For this step

Mixing the dry ingredients

For this step

Whisking the egg yolk base

For this step

Bringing the batter together

For this step

Baking and turning out

The chocolate finishing touch

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Traditional Walnut Easter Lamb Cake with Chocolate Glaze

Ingredients — what you'll need

About this recipe

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