Baking tin small Easter lamb

CHF45.50
VAT included
005289

The perfect Easter cake: With this Easter lamb baking pan for magically sweet Easter lamb cakes you quickly succeed in the Easter classic. Grease, fill, bake and enjoy! The mold consists of two halves and is held together on two sides with a clamp. So the dough can adapt to the motif and it creates both visually, as well as in taste a sugary sweet Easter cake. The metal baking pan has a capacity of 2300 ml and is coated with an anti-stick coating. The baking dish measures 22.5 x 14 x 7 cm.

Available stock in Adliswil: 0
Stock ready for shipment: 1

Product Details

Data sheet

Size
Length: 22.5 cm / Width: 14 cm / Height: 7 cm
Country of production
Germany
Material
Metal with non-stick coating Ilaflon - not dishwasher safe
Package/set size
With matching recipe
Color(s)
Silver
Size of the final product
Length: 18 cm / Width: 13 cm / Height: 7 cm
Capacity
700 ml
Description

Baking tin Easter lamb

Easter is just around the corner! You make the dough and we supply the baking pan? Deal! With this baking dish you can create a delicious Easter lamb for you and your loved ones. The Easter lamb measures approximately 18 x 13 x 7 cm and will certainly be a highlight on your table.
For a sweet Easter cake you need the following:
Baking pan Easter lamb (700 ml)
100 g sugar100
g soft butter1
pinch of salt1/2
vanilla pod (pulp)2




Msp. Lemon zest2 tsp.
orange zest2

eggs100
g flour20
g starch2
tsp. baking powderHeat
your oven to 175 degrees top/bottom heat.






Take sugar, butter, salt, vanilla, lemon and orange zest and beat until light and fluffy. Now gradually add the eggs to the mixture. It is important that the eggs are not added at the same time or too quickly after each other, otherwise your dough will be too liquid. Now mix flour, starch and baking powder in a second bowl and pass this mixture through a fine sieve. Add this mixture to the egg mixture and mix well. Before you fill your pan with the batter, you should spray the pan with the baking spray. This way, the cake will come out of the pan easily after baking.
Fill the mold with the batter. Note that the batter will not reach all the way to the surface. This is because the dough will rise during baking and fill the pan perfectly. Bake your cake for 20 - 25 minutes in the middle of the oven. After baking, the Easter lamb should cool in the pan for 15 minutes before you remove the baking pan. To make sure your Easter lamb stays right side up on the serving platter later, you can trim the overbaked dough straight off the edge of the baking pan.
Carefully remove the pan and turn your lamb over. Sprinkle a little powdered sugar over the Easter cake before serving and you're done with the wonderful Easter classic.


Where does the custom with the Easter lamb come from?

The Easter lamb has a long tradition in Christianity, although of course the custom has changed over the years. Jesus is often referred to as the Lamb of God. Easter in Christianity celebrates the resurrection of Jesus and thus the redemption of the sins of mankind. The slaughter of a lamb as an offering is meant to remind Christians of this event. Nowadays, the lamb is found as a cake and is symbolically linked to this centuries-old custom.


Easter assortment at miniSchoggi

You want to make something special for Easter? Then be sure to check out our Easter assortment after. Maybe this year there are self-tempered chocolate Easter bunnies? Or maybe you prefer Easter cookies? Let yourself be inspired by our Easter products and stop by! We also offer many different Courses around Easter. Is the Easter cake decorating course something for you? For sure! Our team is looking forward to your visit!