Juicy Easter Lamb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter, soft
- 120 g powdered suar, sifted
- 1 point bourbon vanilla sugar
- 1 pinch (s) salt
- 2 egg (s), whisked well
- 120 g wheat flour, ood quality, sifted
- 0.5 teaspoon ½ baking powder
- 75 g nut nouat cream, accordin to taste
- Butter, for spreading
- Flour, for flouring the mold
- Icing sugar mixed with cocoa or
- Dark chocolate to decorate
Print Recipe
Pin Recipe Instructions
- For The black sheep among the Easter lambs all ingredients should be at room temperature.
- First, slowly melt the butter (if possible of good quality, alpine butter for example) in the microwave or in a water bath and let it cool down a little.
- In the meantime, rub an Easter lamb dish (approx. 0.7-1l) with soft butter, assemble and sprinkle with flour. Spread the flour well and carefully knock out any excess. Preheat the oven to 175 ° C on top / bottom heat.
- Mix the sifted powdered sugar with the bourbon vanilla sugar and a pinch of salt and slowly mix into the butter with a hand mixer. Stir vigorously until the sugar has dissolved and a creamy white mixture has formed. First whisk the two eggs until they are frothy and then slowly stir into the cooled butter mixture. Stir until you have a creamy mixture. Mix the sifted flour with the baking powder and stir in a tablespoon at a time. Finally, mix in 75 - 100 g nut nougat cream, depending on your taste. The more you take, the juicier the lamb will be, but it will also be sweeter - if you don`t like it so sweet, you can reduce the sugar (I take the full 100 g and don`t reduce the sugar, 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 tin and place the tin on a tray in the lower third of the preheated oven. After 40 minutes of baking time, check the consistency with a wooden stick. When nothing sticks to the chopsticks, take the lamb dish out of the oven and leave it on a wooden board.
- After standing for 20-30 minutes, straighten the excess and remove the lamb from the mold.
- Depending on your preference, you can brush and decorate the lamb with powdered sugar, powdered sugar and cocoa mixture or dark couverture.
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