Easter lamb

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 150 g flour
• 1 tsp baking powder (heaped tsp)
• 100 g almond(s), peeled, ground
• 6 drops of bitter almond flavor
• 5 tbsp milk
• Powdered sugar for dusting
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for a lamb baking dish

Cream the butter or margarine until light and fluffy. Stir in the sugar, vanilla sugar, and salt. Add the eggs and continue beating until light and creamy. Sift the flour and baking powder over the mixture. Add the almonds, bitter almond oil, and milk. Stir everything in thoroughly with a wooden spoon. Preheat the oven to 200°C fan/convection oven. Carefully grease the individual pieces of a lamb baking dish and dust with flour. Assemble the lamb baking dish and place it on the baking tray. Gradually pour in the batter, a tablespoon at a time, filling in the center as much as possible so that the batter doesn’t run along the edges of the dish and destroy the fat. Leave about 2 tablespoons of batter left over to prevent the dish from overflowing! Bake the Easter lamb in a hot oven for about 55 minutes until golden brown. Let the lamb rest briefly in the dish, then carefully remove the dish. Dust with powdered sugar. Tip: You can use whole cloves for the eyes.