TIRAMISU EASTER LAMB CAKE
Cute vegan Easter lamb cake for your perfect Easter brunch with delicious tiramisu flavour and a glaze made of white and brown chocolate.
Recommended Equipment
Ingredients
For the lamb
- 180 g spelt flour
- 90 g coconut blossom sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 50 ml oat milk
- 80 ml coffee liqueur, e.g. Tia Maria*
- 90 ml espresso or strong coffee
- 80 ml vegetable oil
- 1 tbsp apple cider vinegar
For the glaze
Instructions
- Preheat the oven to 180°C/ 356°F. Since the mold takes up quite a bit of space, it is best to remove the rack and line a baking sheet with parchment paper on the lower shelf in case the mold leaks.
- Now prepare all the ingredients needed for the recipe. This makes baking much more relaxed, and you won't forget anything 🙂
- Lightly grease the lamb mould with vegan butter or a little vegetable oil. Dust the head area with some flour to prevent parts of the head from sticking to the mold. Assemble the mould and set it aside.
- In a large mixing bowl, mix the dry ingredients for the lamb, and in another bowl, mix the liquid ingredients well. Then, combine both mixtures briefly with a spoon, only as long as necessary but as briefly as possible.
- Pour the batter into the lamb mold and tap it on the table 2-3 times to release any air bubbles. Place it in the oven and bake for 45 minutes.
- Remove from the oven and allow it to cool for about 90 minutes. It is not yet stable enough to be removed from the mold while it is still warm. It can be cooled in the refrigerator much faster, but not every refrigerator has enough space for the mold.
- If the lower part has risen too much, you may want to carefully trim it with a sharp knife so that the lamb has a more stable base. This recipe comes out perfect for me, but every oven is different. If there are burnt bits, you can also scratch them off now. It is best done before removing the lamb from the mold,
- Remove the lamb from the mold slowly and carefully, possibly using a knife for help.
- Now you're tempering the chocolate for the shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top.Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; the chocolate should reach a range of about 104 to 113°F (40 to 45°C). Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 84°F (29°C), feeling cooler and slightly thicker but still workable.To check if the tempering is successful, spread a little chocolate on parchment paper. After a few minutes, it should appear shiny, firm, and smooth when set.
- Once the chocolate is ready, use a spoon to apply the glaze evenly over the lamb cake. Placing the lamb on a cooling rack can make this easier. Carefully press the eyes into place on the lamb, holding them for a moment to ensure they stick, then transfer the cake to the refrigerator to set.To move the lamb, lift it carefully onto a clean, small board. Avoid using a board that has been used for chopping strong-smelling ingredients like onions or garlic, as the cake might absorb the aroma. A cake lifter can help with this step.If storing the lamb in the refrigerator overnight, cover it loosely with foil to prevent it from drying out.
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