Curd Lamb Cake

INSTRUCTIONS

• 1
  Preheat the oven to 170° C fan. Carefully grease both parts of the mold with butter and dust with semi-coarse flour.
• 2
  In a bowl, whisk the butter into a light, fluffy cream. Briefly whisk in the curd and then the sugar. Whisk in the eggs one at a time. Finally, mix or briefly whisk in the dry ingredients, which have been pre-mixed separately, until combined and smooth.
• 3
  Spread the batter into the bottom part of the detachable lamb mold and smooth the surface. Cover with the top part of the mold, place in the oven (I recommend having a drip tray in the oven, as the mold may drip during baking due to its two-part nature).
• 4
  Place in the oven and immediately reduce the temperature to 150° C. Bake for 50 – 60 minutes. Check for doneness – carefully remove the top part of the mold and test with a skewer to see if the lamb is baked (no sticky batter should remain on the skewer). Once the lamb is baked, place the mold on a rack and let it cool in the mold for a while. Then carefully turn it out (you can help yourself with a wet cloth placed on the hot mold for a moment). Remember that the batter is still warm and fragile (depending on the mold, but to be safe, let the lamb cool first on its back in the mold and then stand it up to cool upright, so its back doesn't deform).

INSTRUCTIONS FOR THE GLAZE

• 1
  Melt the ingredients together over a water bath. Then let it cool so that the glaze no longer tends to run too quickly. Give the lamb a first rough 'coat' or pour over. If you want to achieve plastic waves, apply the glaze with brush strokes on this already set first rough layer.
• 2
  If you want a golden lamb, use edible powder color (available in confectionery supplies) to brush over the plastic chocolate waves on the completely set surface.