Easter cake "Lamb" in metal form

[P.S.]

Easter cake "Lamb" in metal form

Category: Bakery products

Ingredients
Butter butter	125 g
Granulated sugar	125 g
Eggs	3 pcs
Vanillin	1 g
Wheat flour	80 g
Starch	70 g
Baking powder for the dough	5 g
to cover:
powdered sugar	5 g
or sugar icing on raw protein, 2 identical raisins	60 - 70 g
for registration:
green coconut	1 sachet

Cooking method

• 
• The form consists of two halves. I washed it, smeared it with oil.
• 
• The halves are connected together using rods (there are three of them)
• 
• It turned out to be such a capacity.
• 
• Cooking the dough.
• Beat soft butter and sugar with a mixer until fluffy.
• 
• Now add the eggs one at a time. We do not stop whipping with a mixer.
• 
• Mix flour with starch, baking powder, sift through a sieve, then add vanillin. And add this dry mixture to the oil mixture. We knead quickly, in 1-2 minutes.
• 
• 
• Pour the dough into a prepared mold (see above).
• 
• 
• The entire dough takes up 75% of the entire form. This is as it should be - when baking, the dough increases in volume.
• 
• There was not enough room in the oven next to the Easter cakes and left the lamb to stand. But it was not necessary - the dough found loopholes in the form and began to flow out. She baked by placing a lamb pan in a rectangular cake pan. You can put it on a baking sheet.
• 
• And more stable and the leaked dough collected at the bottom.
• Baking is going on in an oven preheated to 180 degrees for about 30-40 minutes. Check the readiness with a long wooden stick (a bamboo skewer for kebabs is just fine, it is even sharpened at the end, it is also excellent to check the cake with it for readiness, because it is long and thin).
• Now we need to let our baked goods cool completely, then cut off the excess dough and only then remove it from the mold. To do this, we release the form from the clamps and you can slightly push one part of the form away from the other with the tip of a knife. Just don't scratch the mold.
• 
• 
• 
• You can leave the look like this
• 
• you can sprinkle with icing sugar, or you can use the icing remaining from the cakes.
• 
• I liked the icing most of all. To make it look like a lamb skin, I applied the glaze with a silicone brush with strokes. Two raisins put on the uncured frosting on the face will open the eyes of the lamb. Sprinkle green-dyed coconut around the lamb, send it to the fun meadow!
• Christ is Risen!
• 
• 
• 
• P.S.
• Long? Yes, we will shorten the time, but we will reduce the troubles!
• You can also cook the dough in a bread maker using the "Dough" program. After all, we have it in stock and it is our faithful assistant!
• Start by placing butter in a bucket of a bread machine. Then add sugar, vanilla to it, turn on the program. After you get a lush buttery mixture, add eggs one at a time. Let the mixer work.
• And we will quickly sift flour, baking powder, starch. Let's mix them.
• Add the mixture to the bread maker to the butter and egg mixture.
• The bread maker, knowing his business, will mix everything into a homogeneous mass.
• We stop the program.
• Pour the dough into the "Lamb" mold. We put the Easter cake on a baking sheet in a preheated oven.
• There is nothing difficult in preparing such an Easter cake recipe.
• The most difficult thing is to hold out until the start of the festive feast !!!
• 

The dish is designed for

dough weight before baking 556 g

Time for preparing:

50 minutes - 1 hour 20 minutes

Note

The Passover Lamb is a type of Jesus Christ, a reminder of His death on the cross to atone for the sins of the entire human race. Christ became the Lamb slain for the sins of men. The Lamb is a symbol of the risen Jesus, and at the same time - meekness and humility.
In the last century, the Easter table was decorated with a lamb made from dough, sugar or butter. In previous years I did just that - I cut a lamb out of a piece of butter. I bought a baking dish in January.
I thought for a long time: is it necessary to exhibit the recipe? Few people have such a special form, and without it what to tell ... Then I came to the conclusion - if you do not know about existence, then you can pass by.

Similar recipes

Easter cake from "Viennese" dough in a bread maker (Qween)

Easter cake on yolks (kneading dough in a bread maker) (sparta)

Kulich (Vitalinka)

cute lamb))
and Easter cakes in the background from the same dough?

Easter cakes in the background are baked from a different dough.

[sweetka]

well and de such special forms of vodyac?

sweetka, a couple of years ago I was also looking for a mold for an Easter ram, only I had never seen exactly the same shape as Olga's.
As a result, from Lviv they gave me a small form of two halves, and in a different way. The ram, of course, it turns out to be not very pretty, but it's great under the glaze. If you want to play with the form, then getcha. If you like it, then we'll think about how you can get one (they come in two sizes).

Today we received a message from one Muscovite - about the exact same shape as mine

we bought it in the store Everything for the baker

Perhaps you have such a store.

I used to buy such lambs in the Toplovsky monastery in the Crimea. So, theoretically, somewhere we have such forms!

[Girls!]

Girls! Urgently looking for such a lamb shape !!!! Needed for the church! A year or 2 ago I bought from someone on our website, but now I can't remember - from whom !!!! Help!!!

[Girls!]

Girls! Urgently looking for such a lamb shape !!!! Needed for the church! A year or 2 ago I bought from someone on our website, but now I can't remember - from whom !!!! Help!!!

Natasha, today I saw a link across Ukraine I will drop it in PM

and I want in a personal !!!!

I'll drop it now. There, as I understood the joint venture.

Nothing works

Sent "for soap" Got it?

The girl has already unsubscribed me! He says that from Monday there will be already molds! Olenka, you are a fairy !!!!

Fine! Natasha just can't seem to send a link ...

I bought this form in the church shop of the Intercession Monastery in Moscow. Cost 450 rubles. it seems.

[Olga from Voronezh]

And I bought it from Lilichka! Glad, like a baby !!!! Olga from Voronezh, we will breed lambs together this year !!!

Sveta!!!! Happy for you!!!
The idea is to apply a decoration (roses) from apples

Last year she decorated Easter cakes with them.

And Julia bought it!
Happy for you! Thanks for the news! It will come in handy!

What rosesyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy! I want those too!

The apple is cut into thin slices, boiled in lilac, laid out on the edge of the plate to drain excess syrup, and then sculpt a rose, applying and wrapping the apple slices like rose petals. What color you take an apple, you get a rose of that color.

Can be tinted with food grade paint.

How to do it in a personal sent.

Olga, you are the best! Well this is such an incredible beauty!

You embarrassed me at the end! Let's forget!
Sveta, if you decorate Easter cakes with roses, then prepare them in advance so that they flow around a little and plant them on the Easter cakes as soon as you apply icing to the Easter cake. Then, freezing, the glaze will perfectly hold the flower. Last year they were carried to church and not one fell.

[Olga from Voronezh]

Olga from Voronezh how beautiful!
Give me more, please, a link

[Olga from Voronezh,]

Olga from Voronezh,I also really liked the roses, I can also have a reference .... So, after all, you can simply serve dessert from such roses with a delicious sauce, for example, English ordinary. Thank you!

I’m thinking in this way not only cakes, but also curd pasta to issue!

Give me more, please, a link

can I have a link too ...

I sent a tip to the PM

I’m thinking in this way not only cakes, but also curd pasta to issue!

You think right!

[Olya !!!!]

Olya !!!! And me, and me a link, I WANT too

Girls!!!! And I also bought the Lamb's form from Lily !!!!!!!! And I already took it to the church!

Natasha, I read your news and such a relief and joy! Thank God!
The link was sent to your mail. Check, write, did it work?
Yesterday on one of the forums they wrote that there is a much better recipe for the "Lamb" form.

Sits so meek, defenseless and his rrrr-az and a knife. I was puzzled by the search for a form, it is very tempting to do this.

How to do it in a personal sent.

Can I send it?

Prompt "sent in a personal.

Got it, catch the plus sign

Girls, if you want, then I can share my recipe for such a mold. There is yeast dough (like a pasta / cake). You need to fill the form with the dough, like on a pastry, and when it comes up, then put it on baking.
Only in my mold there is a slightly different principle - when the halves are connected, a hole does NOT form at the top. Although, I think that this is not important.

Girls, if you want, then I can share my recipe for such a mold. There is yeast dough (like a pasta / cake). You need to fill the form with the dough, like on a pastry, and when it comes up, then put it on baking.

We want, although there is no mold. But I'm looking

I want too!

[Olenka!]

Olenka! I got the link, thanks, I even printed it !!! If they publish a recipe for the Lamb, be sure to write it!

Girls! Of course, give all the possible recipes for the Lamb !!! And why are we gathered here?

What a beauty! How could I find such a form! I'll try to ask around.

I bought this form in the church shop of the Intercession Monastery in Moscow. Cost 450 rubles. it seems.

And now I looked at the links given above, an Orthodox church shop sells for 1600 ... well, plus shipping.

Take a closer look - there are 2 forms. One small 700 ml, and the second large, if the memory does not fail, 1900 ml

For 1600 large.

And I have a complete bummer with the form. For the nativity scene in the church, ice lambs have been made for more than one year, but it turns out that the forms were brought by some of the parishioners, and who do not remember.

Olga Your roses are something I also want these

Irina, look in your PM, she sent you the coordinates.

And I have a complete bummer with the form. For the nativity scene in the church, ice lambs have been made for more than one year, but it turns out that the forms were brought by some of the parishioners, and who do not remember.

Doesn't the headman of the temple remember either? Or the abbot? After all, the form was brought with blessing, not arbitrarily. As a last resort, you can cut from the dough and bake.

oh, girls, I completely forgot to say, it was a scarecrow!
At Kidstaff, the girl who offered the uniforms - Yana called me last week and said that alas, they were taken to the head office. I do not really understand what she meant, but I only understood that she will not have forms for this Easter. She said she'd like to try again by Christmas. And after that I bought it from Lilichka.

[Olenka!]

Olenka! I got the link, thanks, I even printed it !!! If they publish a recipe for the Lamb, be sure to write it!
Girls! Of course, give all the possible recipes for the Lamb !!! And why are we gathered here?

Laid out! I'm placing!
The recipes were collected by Natalia Borisova from the Orthodox Forum "Candle" -

number of times

Easter Lamb Cupcake:
Dough recipe:

2 eggs, 120 g. Plums. butter, 110 g sugar, 1 natural vanilla sugar powder, a little salt, 170 g flour, baking powder, juice and zest (remove with a grater) half an orange.
Separate the yolks from the whites.Beat the whites into a foam with half the sugar, grind the yolks with the remaining sugar until white, continuing to grind, add butter, juice and orange zest, vanilla sugar, salt, flour with baking powder. Combine with whipped egg whites.
Collect the form. Put the dough into a mold. Bake at 180 grams for 45 minutes. Let cool for 10 minutes in the form. Then remove the form carefully. Cool the lamb. Decorate with glaze.
And cardamom and saffron, if possible! Cardamom is a must!
For 1 kg of flour, use a teaspoonful of ground cardamom.

number two

Easter lamb

Products

Yeast dough 500 grams of flour
1 pack of dry yeast
75 grams of sugar
1 pack of vanilla sugar
1 lemon zest
1 pinch of salt
1 egg
100 grams of butter
200 ml of milk; warm

BESIDES,
1 egg, divided into white and yolk
1 tonsil
milk;
powdered sugar

Knead the yeast dough, let it come up. Roll out the dough on 1 cm thick baking paper. Place the lamb template cut out of paper (lamb ca 25x20 cm) on the dough sheet. Lamb cut from dough. Knead the rest of the dough. Grease the lamb with protein. From the remaining dough, form bundles about 3.5 cm long (1/2 centimeter in diameter), easily twist and lay out like curls on a lamb. Legs and muzzle remain free. Squeeze the tonsil like an eye into the dough. Carefully drag the lamb paper onto the baking sheet.
Shake the yolk with a little milk and brush over the lamb. Bake in a preheated oven at 175 ° C for about 30 minutes. Sprinkle with powdered sugar.

link to the picture and the animal template
🔗

I made this delicious, beautiful, but add more sugar.

number three, the one on the box with the form
dough:
butter 125 gr.
sand - 125 gr.
eggs - 3 pcs.
vanillin - 1 g.
flour - 80 gr.
starch-70 gr.
baking powder - 5 gr.

dough weight before baking 556 g - that is, one lamb

preparation:
1. Beat soft butter with sugar gradually adding eggs.
2. Mix flour with starch and perara powder, sift, add vanillin.
3. Introduce the dry mixture into the butter mass and quickly knead the dough - 1-2 minutes.
4. Pour the dough into a mold and bake for 30-40 minutes at 180 degrees.
5. Remove from the mold only after complete cooling.

Girls, I brought my recipe too. Here, for 2 kg of flour, since this dough is used to bake pastries and pies. For the Lamb mold, a very suitable recipe and the finished ram is very ruddy and beautiful. It costs a very long time, does not deteriorate.

Glass = 250 ml.

4 tbsp. warm boiled milk
2 kg flour
15 yolks
300 g butter
300 g sugar
100 g fresh yeast
zest with 0.5 lemon
raisins

Grind butter, sugar and yolks well and add to milk with yeast. Knead the dough, gradually adding flour. Leave the dough to fit. Then you can knead and cut. Fill in half of the Lamb's form. When suitable, put on baked goods.

I once uploaded a photo of the finished Lamb, but the photo lives somewhere in the bowels of the forum, and I have not preserved it in the archive.

My form is like this:

Thank you! What is the consistency of the dough like?
I will share your recipe on "Candle"?

To your health, Olga! This recipe is over a hundred years old for sure.

The dough is very soft, tender, in consistency closer to good homemade sour cream, but elastic.

I will share your recipe on "Candle"?

Of course share.

Everything, posted and gave an active link. Thank you!