Every child in Germany knows the Easter lamb. You’ll find it on any traditional Easter Table! Today I want to share the fastest and easiest recipe with you. So you can even bake it last minute!
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What does the Easter lamb have to do with Easter?
The lamb is a part of the Christian Easter celebration. This tradition has its origin in the Jewish ritual to slaughter a lamb in memory of God at Passover. In the Christian church it symbolically became the lamb of God. Because of its white fur and peaceful way of life, it has also become a symbol of purity and peace.
Today, the baked Easter lamb is the centerpiece on many German Easter tables. What I particularly like about this sweet Easter lamb is that the tradition can thus be continued in a vegetarian way 😉.
What do you need to bake an Easter lamb?
To bake an Easter lamb you do not need much! Merely the lamb mold is absolutely necessary besides the oven! I use this baking dish*. For my recipe, you should make sure that your mold has a filling volume of about 1l (2 pints).
How to release the lamb from the mold:
The most important step in baking an Easter lamb is to properly grease the baking dish. I use a neutral oil and some kitchen paper, I use to grease every little nook and cranny of the mold before I put it together. Then dust both halves with a little flour and put them together.
If something does break off, the pieces can be glued back on with icing. Powdered sugar conceals the remaining blemishes 😉.
How to store your Easter lamb:
You should eat the Easter cake within 3-4 days. Until then, it is best to store it cool and covered so that it does not dry out. If you want to prepare the Easter lamb, then you can also freeze it and thaw on the evening before serving.
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