Bebberle's Easter lamb / Easter bunny

Ingredients for 1 servings:

• 6 m.-sized eggs
• 6 tbsp water, cold
• 2 bags of vanilla sugar
• 270 g sugar, finest
• 315 g flour
• 1 tsp, leveled baking powder
• 2 ½ tbsp sunflower oil
• Margarine for the molds
• Flour for the molds
• n. B. Icing sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

for 4 lamb molds of 0.75l each or 2 lambs of 0.75l each and 3 bunnies of 0.5l each

Grease the baking pans with margarine and dust with flour. Preheat the oven to 170°C (top/bottom heat, fan oven: 150°C). Beat the eggs with a hand mixer until frothy, add the water, and continue beating until they are whitish. Gradually add the sugar while stirring until dissolved, then add the oil and continue beating briefly. Gradually sift the flour mixed with the baking powder into the mixture and carefully fold in with a wooden spoon. Pour the batter into the pans to within 2-3 cm of the rim and bake for about 35-40 minutes. Baking time may vary depending on the oven. Do the skewer test! When no more batter sticks to the pan, they are done. They should have a beautiful golden yellow color! Remove from the oven, carefully remove from the pan, and let cool lying down (!) on a wire rack. Once cooled, dust with powdered sugar.