Juicy Easter lamb

Ingredients for 1 servings:

• 120 g butter, soft
• 120 g powdered sugar, sifted
• 1 pt. Bourbon vanilla sugar
• 1 pinch of salt
• 2 eggs, well beaten
• 120 g wheat flour, good quality, sifted
• ½ tsp baking powder
• 75 g hazelnut nougat cream, according to taste
• Butter, for spreading
• Flour, for flouring the mold
• Powdered sugar mixed with cocoa or
• Dark chocolate coating for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

the black sheep among the Easter lambs

For “The Black Sheep Among the Easter Lambs,” all ingredients should be at room temperature. First, slowly melt the butter (preferably good quality, such as Alpine butter) in the microwave or in a double boiler and let it cool slightly. In the meantime, rub an Easter lamb mold (approx. 0.7-1 l) with softened butter, assemble it, and flour it. Distribute the flour evenly and carefully tap out any excess. Preheat the oven to 175°C (350°F) using conventional oven heating. Combine the sifted powdered sugar with the bourbon vanilla sugar and a pinch of salt and slowly mix it into the butter with a hand mixer. Beat vigorously until the sugar has dissolved and a creamy white mixture forms. Whisk the two eggs until fluffy, then slowly stir them into the cooled butter mixture. Stir until creamy. Combine the sifted flour with the baking powder and stir in tablespoon by tablespoon. Finally, mix in 75-100g of hazelnut nougat spread, depending on your taste. The more you use, the juicier the lamb will be, but it will also be sweeter. If you don’t like it too sweet, you can reduce the sugar (I use the full 100g and don’t reduce the sugar either; we like it sweet). If the dough becomes too firm, you can stir in a tablespoon of milk. Pour the dough about halfway into the Easter lamb mold and place the mold on a baking sheet in the lower third of the preheated oven. After 40 minutes of baking, check the consistency with a wooden skewer. When nothing sticks to the skewer, remove the lamb mold from the oven and let it stand on a wooden board. After letting it stand for 20-30 minutes, smooth out any excess and remove the lamb from the mold. You can then decorate and cover the lamb with powdered sugar, a powdered sugar-cocoa mixture, or dark chocolate coating, as desired.