Easter lamb with marzipan

Ingredients for 1 servings:

• 100 g marzipan – raw mass
• 2 eggs
• 75 g butter
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 10 drops of bitter almond flavor
• 80 g flour (wheat flour, type 405)
• 20 g cornstarch
• 1 tsp, leveled baking powder
• 100 g powdered sugar
• 2 raisins
• some butter for the mold and
• some flour

Instructions

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

Mix the marzipan mixture and eggs well. Stir in the butter, sugar, vanilla sugar, salt, and bitter almond oil and continue stirring until the sugar is dissolved. Mix the flour, cornstarch, and baking powder. Stir into the prepared mixture. Lightly grease the lamb mold with softened butter and then dust the mold with a little flour. Pour in the batter and smooth it out. Bake in the preheated oven on the lowest rack at 175°C (electric oven) for approx. 40-45 minutes. Remove the lamb and let it cool for approx. 10-15 minutes. Remove the lamb from the mold. Once the Easter lamb is almost cold, press the two raisins into the batter for the eyes, then place the icing sugar in a sieve and dust the lamb thickly with the sugar.