Easter Lamb Cake 2009
This is another version of last year’s recipe (my once a year blog) from a little book called The Best Czech Recipes published by Vitalis which we bought in Cesky Krumlov. Actually the recipe is for Vanocka the Czech Christmas cake but it is similar to Jana’s lamb cake although I expect I’m missing some vital subtlety. I made half this amount and it is currently in the mould by the fire rising beautifully I hope.
30g yeast
100g sugar
200g butter
200ml warm milk
Mix all together with
500g flour
3 eggs
Pinch salt
Tbsp vanilla sugar
Knead all together and add
100g raisins soaked in 5 tbsp rum
The more you knead the dough now the softer the cake will be. Work it for at least 15 minutes then leave in a warm place to rise for half an hour.
Alternatively bung all the ingredients into a bread machine on the dough only setting. (My Czech friends won’t approve of this but then they did turn up with a live Carp in a bag one Christmas having been asked to get a fillet of Carp from Tescos. The English recipient of this offering was temporarily lame and unable to get to the shops to choose his own festive fish. When confronted with the writhing plastic bag he found he couldn’t muster sufficient thanks to avoid the accusation of ingratitude. But what could he do? Czechs keep their Christmas carp in the bath for a week and he has a wet room). Anyway once the dough is made and proved, knock it back with greased hands and arrange it into the bottom half (the part with the face) of the lamb mould. (Or you could use a gugglehopf/rum baba type mould.) Put the top on and leave to rise in a warm place.
Just as mine is supposed to be doing
But isn’t.
Progress report in half an hour.
This is another version of last year’s recipe (my once a year blog) from a little book called The Best Czech Recipes published by Vitalis which we bought in Cesky Krumlov. Actually the recipe is for Vanocka the Czech Christmas cake but it is similar to Jana’s lamb cake although I expect I’m missing some vital subtlety. I made half this amount and it is currently in the mould by the fire rising beautifully I hope.
30g yeast
100g sugar
200g butter
200ml warm milk
Mix all together with
500g flour
3 eggs
Pinch salt
Tbsp vanilla sugar
Knead all together and add
100g raisins soaked in 5 tbsp rum
The more you knead the dough now the softer the cake will be. Work it for at least 15 minutes then leave in a warm place to rise for half an hour.
Alternatively bung all the ingredients into a bread machine on the dough only setting. (My Czech friends won’t approve of this but then they did turn up with a live Carp in a bag one Christmas having been asked to get a fillet of Carp from Tescos. The English recipient of this offering was temporarily lame and unable to get to the shops to choose his own festive fish. When confronted with the writhing plastic bag he found he couldn’t muster sufficient thanks to avoid the accusation of ingratitude. But what could he do? Czechs keep their Christmas carp in the bath for a week and he has a wet room). Anyway once the dough is made and proved, knock it back with greased hands and arrange it into the bottom half (the part with the face) of the lamb mould. (Or you could use a gugglehopf/rum baba type mould.) Put the top on and leave to rise in a warm place.
Just as mine is supposed to be doing
But isn’t.
Progress report in half an hour.
One and a half hours later, all spent on this damn computer trying to get the next posts off the new blog which I inadvertently started - you'll have to get the final installments of this thrilling cake saga by going to the blog
Easter Lamb Cake 2009
(Zoe Help)
Posts
3 comments:
Well I am going to try and make your lamb cake this evening and will let you know how mine turned up. (despite of the unfinished story...)
Thanks
Unfortunately my yeast failed to rise, so I abandoned my attempt. But i will definitely try next year!
I had just heard of "lamb cake," but now I'm disappointed to learn that it's actually "sweet cake in the shape of a lamb" rather than "some kind of dough with actual lamb meat in it."
Oh well, live and learn! And better than "crunch frog" in any case.
Post a Comment