Lamb Cake for Easter
(0 votes)
(0 votes)
Health Score:
47 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
472
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 93 mg | (2 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- Fat (for the mold)
- breadcrumbs (for the mold)
- 3 eggs (separated)
- 1 pinch salt
- 150 grams softened butter
- 150 grams sugar
- ½ tsp grated Orange peel
- 150 grams Pastry flour
Preparation steps
1.
Grease the lamb-shaped mold very well with butter, sprinkle with breadcrumbs, close tightly, and shake so that breadcrumbs get distributed.
Beat the egg whites with salt until stiff.
2.
Beat the butter with the sugar, add the egg yolks and orange zest, and beat until creamy. Add the flour and fold the egg whites into the yolk mixture carefully.
Pour the batter into the prepared mold and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 30-40 minutes.
3.
Remove from the oven and leave to cool for 15 minutes. Serve the lamb cookies dusted with icing sugar.
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