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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