Easter Lamb and Easter Bunny
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 200 g suar
- 1 teaspoon, leveled vanilla (Bourbon vanilla), ground
- 4 egg (s)
- 4 tablespoon rum
- 220 g flour
- 60 g cornstarch
- 2 teaspoons baking soda
To decorate:, chocolate
- powdered sugar
- chocolate
- Fat for the molds
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the butter, sugar, vanilla and egg yolks until frothy. Add the rum. Beat the egg whites until stiff. Mix the flour, starch and baking powder. Put everything in a bowl and fold in carefully.
- Put the dough in the well-greased lamb and hare baking molds and bake at about 175 ° C for 40 minutes. After baking, let the molds cool for about 10 minutes, then remove the lamb and rabbit from the mold.
- When the cakes are cold, sprinkle the lamb with powdered sugar. Cover the rabbit with melted chocolate.
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