Easter lamb / Easter bunny

Ingredients for 1 servings:

• 75 g margarine or butter
• 100 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• Powdered sugar for dusting
• possibly cocoa powder
• Fat for the mold
• possibly breadcrumbs for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

tasty and juicy

Beat the margarine or butter with a hand mixer until fluffy and gradually add the sugar and vanilla sugar, whisking constantly. Once the sugar has dissolved, add the two eggs and whisk vigorously. Mix the flour, Mondamin, and baking powder well and add them, sifted, to the batter in small portions. Don’t forget to stir! If you want a dark sheep or a brown bunny, you can add a little cocoa powder. I found about 30g worked well. Grease both halves of the respective baking tins well with margarine or butter, etc., and pour in the batter. For a bunny shape, only about half the batter is needed. Then place the tin in the lower third of the oven at 180°C (top/bottom heat) for 45 minutes on a rack. The dough will rise well, so don’t be alarmed! Just to be on the safe side, place some baking paper on the rack. After baking, wrap the tin in a damp, cold cloth. After about 10 minutes, the lamb/rabbit should come out easily. If you’re having trouble with this, you can add a few breadcrumbs to the pan in addition to the grease. Let the lamb/rabbit cool and trim if necessary (the base never turned out flat for me). Sprinkle with powdered sugar or cover with chocolate coating.