Easter lamb is a symbol of the Czech spring holidays. Although there are many recipes, lamb in a jar is the most popular\u2014it’s quick to prepare, you don’t need scales, and thanks to the right ratio of ingredients, the result is wonderfully tender, just like Grandma’s.<\/p>\n\n\n\n
The secret to Grandma’s lamb isn’t expensive ingredients, but rather the honest whisking of the egg yolk and a little lemon zest for the perfect aroma.<\/p>\n\n\n\n
Recipe for Lamb in a Jar (Classic Version)<\/p>\n\n\n\n
Use a standard 250 ml (1\/4-liter) measuring cup.<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
2 cups medium-coarse flour
1 cup semolina with sugar
1 cup lukewarm milk
\u00bd cup oil (or melted butter for a richer flavor)
3 eggs (separate the yolks and whites)<\/p>\n\n\n\n
1 packet baking powder
1 packet vanilla sugar
Zest of one organic lemon
Pinch of salt
Step-by-step instructions<\/p>\n\n\n\n
Creating the base: Beat the egg yolks with the semolina and vanilla sugar until light and fluffy. Grandma had time for this, but you can also use a stand mixer \u2013 the more air incorporated into the egg yolk mixture, the lighter the lamb cake will be. Wet ingredients: Slowly stir the oil (or butter) and milk into the egg yolk mixture. Mix well. Dry ingredients: Combine the flour with the baking powder and lemon zest. Gradually stir this into the wet mixture. Egg whites (for lightness): Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold this into the batter by hand, being careful not to deflate it.<\/p>\n\n\n\n
Grandma had time for this, but you can also use a stand mixer \u2013 the more air you incorporate into the egg yolk mixture, the lighter the lamb cake will be. Baking: Grease the lamb mold thoroughly and sprinkle it with coarse flour or breadcrumbs (don’t forget the details like the snout and ears). Bake the lamb in a preheated oven at 170\u2013180 \u00b0C (340\u2013350 \u00b0F) for about 45\u201355 minutes (depending on the size of the mold).<\/p>\n\n\n\n
Tips for a perfect result<\/p>\n\n\n\n
How did grandmothers decorate the lamb?<\/p>\n\n\n\n
Grandmothers didn’t like thick layers of marzipan. The classic method was:<\/p>\n\n\n\n
Dust with powdered sugar through a sieve.<\/p>\n\n\n\n
Ribbon around the neck: Traditionally red or green.<\/p>\n\n\n\n
Eyes: Cloves or pieces of raisin work best.<\/p>\n\n\n\n
A little trick: To keep the lamb tender for longer, replace half a cup of milk with half a cup of full-fat sour cream or full-fat cottage cheese.<\/p>\n\n\n\n
Do you already have a mold ready, or would you like tips on making natural egg dyes from onions, beets, or turmeric?<\/p>\n","protected":false},"excerpt":{"rendered":"
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