Simple Easter lamb

Ingredients for 1 servings:

• 100 g butter or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 60 g hazelnuts, ground or almonds, ground
• 60 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 1 dashes lemon flavor
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

for one baking pan, suitable for baking with children

This is a recipe for a simple Easter lamb. Of course, it can also be used for an Easter bunny. However, it is important that you have the right baking pan on hand; it won’t work without it. Newer baking pans have a non-stick coating, which makes it easier. A little fat and flour are enough for dusting. With older baking pans, more fat is needed, and breadcrumbs are better than flour for dusting. Mix the ingredients one after the other until you have a creamy batter. For adults, 1 tablespoon of rum (straw rum) can be used instead of the lemon flavoring. Don’t use too much baking powder, or the batter will overflow during baking. Grease and dust the pan and clip it together according to the instructions. When filling, make sure to first fill the lamb’s head with just a little batter, using a wooden skewer or spoon handle to help it fill the head completely. For the bunny, do the same with the ears. This ensures that the mold is completely filled and the animal is complete. Then fill the rest. Place the mold on a baking tray, not on the wire rack, as it could tip over. Preheat the oven to 180°C top/bottom heat (160°C fan/convection oven, gas mark 2-3) and bake the lamb for approx. 40 minutes. After baking, remove the lamb and allow it to cool in the mold for at least 1 hour or longer. Before removing it, trim the base of the lamb flush with the mold. This ensures that the animal will stand upright on the plate later. After removing the clips, carefully remove the mold. Then place the lamb on a plate or similar and dust with powdered sugar. Let your imagination run wild and decorate the lamb as you wish, for example, with chocolate icing, a black sheep, a lemon glaze made from lemon juice and powdered sugar, or raisin eyes, etc. This recipe is ideal for baking with children. However, more time must be planned.