I don’t know why I sometimes complicate things for myself, and this Easter lamb cake is proof!
First of all, the decoration is disproportionate for the 7-inch cake I made, and this sugar paste lamb with mini marshmallows is somewhere between amazed and confused, so… Anyway, I admit that the idea of starting over gave me goosebumps, and I thought my kind readers would be VERY understanding! RIGHT!???
As often happens, some sweet recipes start from photos I see on the web, and then I become fixated on making this Easter lamb cake which is born from these mental dots!
FIND THE RECIPE WITH INGREDIENTS RIGHT AFTER THE PHOTO!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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EASTER LAMB CAKE
ASI’s Kitchen
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours 5 Minutes
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 pack sugar paste (white)
- 1 pack marshmallows (small ones, otherwise you'll need to cut the large ones)
- 1 sponge cake (7 inches)
- 1 cup heavy cream
- 3.5 oz white chocolate
- 1 cup mascarpone
- 1 cup blueberries (tossed in powdered sugar before adding to the cream)
- as needed silver sugar balls
- 1.5 cups water
- 0.75 cup sugar
- 1
Tools
#adv
- Molds cake pans
- Spatulas
Steps
A sweet recipe for the Easter holidays with a lamb too big and daisies in sugar paste…
1) For the sponge cake, beat 3 eggs with 90 grams of sugar for a long time: the mixture should increase in volume, become light and write (at least 15 minutes with electric beaters!)
2) Then add 45 grams of potato starch sifted with an equal amount of all-purpose flour using a hand whisk or a flexible spatula.
3) Pour the mixture into a cake tin 7/8 inches, preheat the oven to 350°F (static) and bake (about 25 minutes) according to the characteristics of your home appliance.
4) While the base cake cools, preferably on a wire rack, prepare the filling cream.
5) Melt chopped white chocolate with 100 grams of fresh liquid cream in a bain-marie or microwave, stirring the mixture well.
6) Once cold, cover with cling film in contact and refrigerate for at least a couple of hours.
7) After the resting time, place the mascarpone in a bowl or planetary mixer, and start whipping it with electric beaters, gradually adding the cold white chocolate and cream mix from the fridge!
8) Also whip the remaining 70 grams of cream and add them very gently, keeping apart about 3/4 tablespoons for the final coating.
9) Wash, dry, and dust the blueberries with powdered sugar before adding them to the soft mascarpone cream with cream and white chocolate.
10) In a saucepan, put sugar and water, and let it melt to create a syrup by simmering for 7/8 minutes.
11) Cut the sponge cake in half and brush it with the sugar syrup using a pastry brush.
12) Fill the Easter lamb cake with the mascarpone cream and blueberries, smoothing it well.
13) Cover with the cake layer, then cover it with the cream without blueberries that was set aside before.
14) If you want to go crazy, make a sugar paste lamb (and you can find 3000 themed tutorials on the web) with many sugar paste daisies and silver balls, and the cake for the Easter lunch with the giant sheep with melancholic eyes is ready!
Bon appétit!
Annalisa
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Annalisa advises …
1) The Easter-themed cake with sugar paste lamb can be not only a sponge cake but also a sponge, a maddalena cake but also a margherita cake…
2) The white chocolate cream is very delicate truly a delight, but you could also just use whipped cream and chopped strawberries!
3) The cake is small, stays in the refrigerator, and keeps for a couple of days.
