🍽️ Classic Easter Lamb Cake

Name: Classic Easter Lamb Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Fett (for the pan); Breadcrumbs; 4 Egg whites; 1 Pinch Salt; 150 g soft Butter; 150 g Sugar; 4 Egg yolks; Zested Orange peel; 180 g Flour; 100 g Cornstarch; Icing sugar; Cress

882 kcal · 30 min · 4 servings

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Ingredients

Fett (for the pan)
Breadcrumbs
4 Egg whites
1 Pinch Salt
150 g soft Butter
150 g Sugar
4 Egg yolks
Zested Orange peel
180 g Flour
100 g Cornstarch
Icing sugar
Cress

Instructions

1. Grease the baking pan thoroughly with butter or margarine.
2. Coat the pan with breadcrumbs.
3. Shake the pan so that the breadcrumbs cover the bottom and sides evenly.
4. Preheat the oven to 180 degrees Celsius.
5. Separate the eggs and beat the egg whites stiffly with a pinch of salt.
6. Beat the butter, sugar, egg yolks, and orange zest together until creamy.
7. Gently fold the flour and starch into the butter-sugar mixture.
8. Gently fold the stiffly beaten egg whites into the batter.
9. Pour the batter into the prepared pan.
10. Bake the cake in the oven for 40 minutes.
11. Remove the pan from the oven after baking.
12. Let the cake cool in the pan for 15 minutes.
13. Unmold the cake only after it has cooled.
14. Dust the cooled cake with powdered sugar.
15. Place the Easter lamb on a bed of fresh cress.

Nutrition per serving

kcal: 882
Protein: 13 g · Fett/Fat: 47 g · Carbs: 101 g