Easter lamb with coconut

Ingredients for 1 servings:

• 75 g butter or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• ½ bottle of rum flavoring
• 100 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 1 almond(s), unpeeled
• 125 g powdered sugar
• 1 tbsp lemon juice
• 30 g desiccated coconut
• 1 pistachios

Instructions

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

enough for 1 lamb

Beat the fat, sugar, vanilla sugar, and salt with the whisk of a hand mixer until frothy. Gradually beat in the eggs and flavoring. Mix the flour, cornstarch, and baking powder. Sift onto the fat and egg mixture and stir in. Pour the batter into a greased lamb baking dish. Place on a baking tray and bake upside down in a preheated oven (150°C fan oven) for about 35 minutes. Remove from the oven and let rest for about 10 minutes. Then carefully remove from the dish and let cool completely. Halve the almond kernel. Beat 100g of icing sugar and lemon juice with a whisk until smooth and a thick icing forms. Roll the almond halves in the icing and use them to stick them to the head to form ears. Spread a thin layer of the remaining icing over the lamb, avoiding the head area. Immediately sprinkle the lamb and the ears generously with the desiccated coconut and the remaining icing sugar. Finally, halve the pistachio kernel and press it into the lamb’s head as eyes.