German Mini Easter Lamb
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4 people
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Course
Dessert
German Mini Easter Lamb
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Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould.
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Ingredients
- 10 g butter for greasing
- 0,5 tbsp bread crumbs for dusting
- 2 egg size S or M
- 65 g butter room temperature
- 60 g caster sugar
- 8 g vanilla sugar
- 1 pinch salt
- 75 g all purpose flour
- 1 tsp baking powder
Decoration
- powdered sugar
Instructions
Prepare the dough
- Grease the lamb mould with melted butter and allow it to cool down. Sprinkle the tin with bread crumbs and assemble the parts.
- Preheat the oven to 180°C (356°F).
- Separate the eggs.
- In a medium bowl, beat the egg yolks with butter, half of the sugar, vanilla sugar, and salt until fluffy.
- In an other bowl beat the egg whites with the rest of the sugar until stiff.
- Mix the flour with baking powder and add both egg-mixtures.
- Pour the mixture into the previously greased lamb mould.
- Place the mould on the tray and put it into the lower half of the oven.
Bake
- Bake for 35-40 minutes.
After baking
- Remove the mould from the oven and allow it to cool down for 10 minutes.
- Carefully loosen and remove the top half, then release the second half of the mould.
- If necessary, straighten the contours with a sharp knife.
- Decorate with powdered sugar.
Equipments used:
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