in Recipes

Easter lamb

updated

Spread the love

Ingredients for 1 servings:

  • 60 g butter, soft
  • 60 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 1 tbsp rum
  • 60 g hazelnuts, ground
  • 60 g flour
  • 60 g cornstarch
  • 1 tsp, leveled baking powder
  • Fat and breadcrumbs for the mold
  • powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with hazelnuts

For one Easter lamb pan (approx. 750 ml capacity): Cream the butter with sugar, vanilla sugar, and salt until fluffy. Then add the eggs, rum, hazelnuts, and the sifted flour mixed with baking powder and cornstarch, and mix everything into a smooth batter. Pour the batter into the greased and breadcrumb-coated pan and bake for approximately 40 minutes at 180°C (top/bottom heat). Once cooled, dust the lamb with powdered sugar.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Norman roast pork

gumbo