I don’t know why I sometimes get myself in a tangle and this Easter lamb cake is proof!
First of all, the decoration is disproportionate for the small 7 in cake I made and that fondant lamb with mini marshmallows looks half stunned and half dopey, so… And anyway I confess that the idea of starting all over again made my skin crawl and I thought my kind readers would be VERY understanding! RIGHT!???
As often happens, some sweet recipes, especially, start from photos I see on the web and then I stubbornly try to make them — this Easter lamb cake is the result of those little mental dots!
YOU’LL FIND THE RECIPE WITH INGREDIENTS RIGHT AFTER THE PHOTO!
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I opened a recipes channel on WhatsApp, open to everyone and free — no notifications and no sounds — that you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet recipe and one savory recipe!
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EASTER LAMB CAKE
La cucina di ASI
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours 5 Minutes
- Preparation time: 45 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 package fondant (white)
- 1 package marshmallows (mini ones; otherwise you'll need to cut the large ones)
- 1 sponge cake (7 in)
- 1 cup heavy cream (to whip)
- 3.5 oz white chocolate
- 1 cup mascarpone
- 1/2 cup blueberries (tossed in powdered sugar before adding to the cream)
- as needed silver sugar pearls
- 1 1/2 cups water
- 3/4 cup sugar
- 1
Tools
#adv
- Stampi stampi
- Spatole
Steps
A sweet recipe for the Easter holidays with an oversized lamb and little fondant daisies…
1) For the sponge cake, beat 3 eggs for a long time with about 1/2 cup (90 g) of sugar: the mixture should increase in volume, become pale and “write” (at least 15 minutes with electric beaters!).
2) Then add 1/3 cup (about 45 g) of sifted potato starch together with an equal amount of all-purpose flour using a whisk by hand or a flexible spatula.
3) Pour the batter into a 7–8 in cake pan and bake in a preheated oven at 356°F (180°C) conventional until cooked through (about 25 minutes), according to your oven’s characteristics.
4) While the cake base cools, preferably on a wire rack, prepare the filling cream.
5) Melt the chopped white chocolate (3.5 oz) in a bain-marie or microwave with about 1/3 cup (100 g) of liquid fresh cream, stirring well to combine.
6) Once cooled, cover with plastic wrap touching the surface and refrigerate for at least a couple of hours.
7) After resting time, put the mascarpone in a bowl or stand mixer and start to whip it with electric beaters, gradually adding the very cold white chocolate and cream mixture taken from the fridge.
8) Whip the remaining about 1/3 cup (70 g) of cream and gently fold it in, leaving aside about 3–4 tablespoons for the final coating.
9) Wash, dry and dust the blueberries with powdered sugar, then add them to the light mascarpone cream (whipped cream and white chocolate).
10) In a small saucepan put the sugar and water and let it dissolve, creating a syrup by simmering for about 7–8 minutes.
11) Cut the sponge cake in half and brush it with the sugar-water syrup using a pastry brush.
12) Fill the Easter lamb cake with the mascarpone, cream and blueberry filling, leveling well.
13) Cover with the other cake layer then coat with the reserved cream without blueberries that you set aside earlier.
14) If you want to go wild, make a fondant lamb (there are thousands of tutorials online), lots of fondant daisies and silver pearls and the Easter lunch cake with the giant doleful-eyed sheep will be ready!
Enjoy your meal!
Annalisa
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Annalisa recommends …
1) The Easter-themed cake with a fondant sheep can be made not only with a sponge cake but also with a sponge, a muffin-type batter or a traditional “pasta margherita” cake…
2) The white chocolate cream is very delicate, a real treat, but you can also simply use whipped cream and small chopped strawberries!
3) The cake is small; keep it in the refrigerator and it will keep for a couple of days.
