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Ingredients
Easter Lamb Cake with Chocolate Glaze
- For the dough
- 180 grams softened butter
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 4 eggs
- 180 grams Whole wheat flour
- 50 grams cornstarch
- 2 tsps Baking powder
- 50 grams Dark chocolate
- For decorating
- 150 grams Dark chocolate
- 1 tsp vegetable oil
- 50 grams powdered sugar
- 2 tsps water
For the dough, mix butter until creamy in a large mixing bowl. Gradually mix in sugar, vanilla sugar, salt and egg. Mix flour, cornstarch and baking soda and sift over dough, then stir quickly. Chop chocolate into small pieces. Fold chocolate pieces into dough. Place dough in a well-greased, lamb-shaped cake pan. Place on a baking sheet and bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 45-50 minutes.
Remove lamb cake from oven and cool for about 10 minutes in pan, then carefully loosen edges and remove cake from pan. Cool on a wire rack.
For decorating, coarsely chop chocolate. Melt chocolate in a double boiler, stirring occasionally. Add oil and stir until smooth. Brush lamb cake with chocolate until completely coated. Let chocolate dry.
Mix powdered sugar and water into a smooth icing. Place icing in a piping bag with a small decorating tip. Pipe small curls and face onto lamb. Let icing dry. Place on a serving platter.
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.7 g | (12 %) |