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"Christmas Lamb" cake (biscuit with condensed milk)

"Christmas Lamb" cake (biscuit with condensed milk)

Category: Confectionery
Christmas Lamb cake (biscuit with condensed milk)

Ingredients

Butter 130 g
Sugar 150 g
Condensed milk 1/2 cans
Eggs 5 items
Flour 250 g
Soda 1 tsp
Lemon and orange zest

Cooking method

  • I only bake this cake three times a year. New year, Christmas and husband's birthday. Highly!!! Delicious !!! Elementary in preparation. Indeed, on holidays it is important that the dishes do not take up much time. It perfectly accepts impregnations and it is easy to "marry" with various creams. But it is extremely high in calories ...
  • The recipe was left to me by my grandmother. I added only the top decoration with butter cream. The recipe is so good that even I, a lover of experiments, do not have a desire to change anything.
  • Preheat the oven.
  • Put butter, eggs, condensed milk, sugar in a bowl and beat with a mixer until a homogeneous silk structure. Mix flour and soda, sift and add to the oil mixture. Add the zest. Mix all ingredients well. The dough should have the consistency of sour cream. Pour the dough into a greased mold and send it to the oven. Bake until dry.
  • Cut a slightly warm cake with a thread or fishing line into two or three cake layers. Cut the cake into layers if we just bake a round cake without a lamb.
  • My family's favorite food is: yogurt + grated apple + sugar. And the external "make-up" for the cake is butter 200 gr + the remaining condensed milk. If you are a fan of citrus fruits, then take the zest of two more oranges and a lemon, mash with sugar until juice is released. Then simmer in a saucepan until soft and add to the finished cream (stir gently with a spoon).
  • I paint the lamb with icing.
  • ALL!!! How simple the cake is, the recipe is so short.
  • Delicious holidays and sweet year to you.

Note

If you have another favorite biscuit recipe, feel free to use it! The location of my taste for a dish is always more important to me. And the appearance can be preserved using your content

dopleta
Very pretty! But it was not the recipe that interested me, it is a sign of how many lamb! Was it baked like this?

Christmas Lamb cake (biscuit with condensed milk)
barbariscka
Solena Inna, what a beautiful lamb !! The recipe is really well-known to many, but it is decorated and looks very cool!
Solena
Quote: dopleta

Very pretty! But it was not the recipe that interested me, it is a sign of how many lamb! Was it baked like this?

Christmas Lamb cake (biscuit with condensed milk)

Yes, the form is just that. Very good. I also have the same, twice as large. Only the second year lies idle, there is nothing to try. The apartment is rented and the oven is sixty-some years old. The form does not fit into it. And the oven bakes so sucks (excuse my French) that I dance in front of it not only with tambourines

Quote: barbariscka

Solena Inna, what a beautiful lamb !! The recipe is really well known to many, but it is decorated and looks very cool!

Tanyulya
Inna, another masterpiece. the beauty
Husky
Solena, wonderful cake and wonderful execution.
It's simple !! And it's not easy for me !! The fact that the lamb is baked is I understood, but the recipe is the same as on the cake? And another question. What are the dimensions of the lamb itself. I have not seen such a form. I saw the big one. But then he himself pulls the whole cake. What size is it here?
dopleta
Quote: husky


It's simple !! And it's not easy for me !! The fact that the lamb is baked is I understood, but the recipe is the same as on the cake?
Yes, that's right, I would also like to clarify. The recipe describes the baking of the cakes. Do you need more dough for a lamb? Or was it baked from the same amount?
Solena
Quote: husky

Solena, wonderful cake and wonderful execution.
It's simple !! And it's not easy for me !! The fact that the lamb is baked is I understood, but the recipe is the same as on the cake? And another question. What are the dimensions of the lamb itself. I have not seen such a form. I saw the big one. But then he himself pulls the whole cake. What size is it here?

The form is the same as in the message from Dopleta. I went to measure the dimensions. The height from the pedestal of the lamb to the highest point of the head is 13 cm. The length is 17 cm. The width is about 5 cm. The declared volume is 0.7 liters. I get such a shape (of course, I do not fill it to the brim) and the remains are baked in a round detachable form. After placing the lamb on a round cake, the finished composition "the lamb lies in the clearing" is obtained.

And I made small changes in the recipe: we cut the cake into layers if we just bake a round cake without a lamb.
AlKA
There are such molds in the warehouse at Lily-Lyulek, there are also sizes

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

And here is a master class on the Passover Lamb in such forms

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=127232.0

I also baked such sheep for Christmas, according to the recipe on the package, it is in the Temka about the Easter lamb,
only separately without cake. Covered with sugar glaze. Only not on the cake, but separately, on a platter, three lambs in a row on green grass (green coconut shavings, I also took it from Lily, did not find it in stores), it turns out cool, unusual. Looks beautiful under the Christmas tree.
Solena
AIKA thanks for the links. I didn’t know that there was such a topic.

PS: I bought the forms in the church shop.
vega1981
: mail1: I dragged the recipe to myself. Thank you.
Solena
Quote: vega1981

: mail1: I dragged the recipe to myself. Thank you.

Bake to your health !!!
Dashunnka
Please tell me how to make the impregnation?
Solena
Quote: Dashunnka

Please tell me how to make the impregnation?

Dashunnka, I take yogurt (I make homemade, but any unsweetened store-bought, not very fatty) yogurt is perfect and I "weigh" it for an hour or two. Depending on the liquid of the yogurt. Then the impregnation turns out to be of a rich taste and gently lies on the cakes. "Weighing" - this means a sieve or drushlag lined with gauze folded in four layers or a linen linen or cotton napkin. I pour yogurt into this structure. The milk protein remains in the napkin, and the excess whey goes away (it can be used in pancakes-pancakes-bread or for a hair mask). This is essentially Greek yogurt. You can, of course, buy it, but only it is not sold everywhere, and the price bites. And so with yogurt-sour cream-curdled milk, my mother taught me how to act. Yes! The amount of soak depends on how "wet" and soaked you like the cake.

Depending on the volume of the resulting yoghurt and on the taste preferences, I rub 2-3 apples into it and put sugar to taste. If for guests, then I do it sweeter. If only for myself and my husband, then I put less sugar (well, "like we are" losing weight "). I just stir everything well with a spoon until the sugar dissolves. And I pour over and coat the cakes that have cooled down a little (the warm ones are better saturated). "behind her husband's back. If you lose sight of him, the impregnation somewhere quickly disappears.

You can also put very thinly sliced ​​apple slices between the cakes: Grandma taught the apple to peel, cut thinly, put on a flat plate, sprinkle with sugar. How to get juice from apples means that they have saturated the sweets and can be placed between the cake layers. M-mm-mm-mm-mm !!!! Delicious to stupor! Mine still love it when the cake is just "wet" from the yogurt impregnation. Then this is just a bomb of taste!

Delicious cooking and bright holidays !!!
Dashunnka
Thank you so much!!!!

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