Easter is just around the corner and so preparations are underway for the traditional Easter brunch. In addition to chocolate bunnies, home-painted eggs and the odd "Eierdotschen", the classic Easter lamb is of course a must.
Our Easter lamb recipe - for the perfect brunch
Today, we're showing you our favourite recipe for a warm, fluffy Easter lamb that you're sure to love. By the way: this recipe is also perfect as a gift for last-minute Easter brunch invitations thanks to its ease of preparation and ingredients that can be found in practically every store cupboard.
You need
- 2 eggs size M
- 125g soft butter
- 110g icing sugar
- 1 sachet vanilla sugar
- 1 pinch of salt
- 100g flour
- 1/2 tsp baking powder
- 60g ground almonds
- Some butter and flour for the mould
Preparation
About 30 minutes before starting the actual preparation, we recommend taking all the ingredients out of the fridge so that they can warm up to room temperature and are then easier to mix. In the meantime, the lamb tin can be greased and dusted with flour - this makes it easier to remove the lamb from the tin. You also need to preheat the oven to 180 degrees Celsius top/bottom heat or 160 degrees Celsius hot air.
To keep the batter fluffy and soft, separate the eggs: beat the egg whites with half of the icing sugar until stiff and add the egg yolks to the remaining ingredients. (vanilla sugar, butter and salt) until fluffy. Mix the flour with the baking powder and almonds. As LFinally, carefully fold in the beaten egg whites. Be careful here, as the beaten egg whites can collapse if stirred too vigorously.
Pour the finished dough into the greased tin and bake on the lowest rack for about 30 to 45 minutes. Once the time has elapsed, remove the Easter lamb from the oven. Our tip: Carefully wrap the Easter lamb in a damp kitchen towel and leave to cool for about 10 minutes. The lamb can then be removed from the mould and left to cool completely.
To finish, dust the baked Easter lamb with a little icing sugar or coat with chocolate.
If you want to give the Easter lamb even more shape or have extra time, you can whip the cream with vanilla flavouring and icing sugar until stiff and pipe small dots onto the cake as lambskin. Sultanas look great as eyes and can be decorated with delicious icing. A little red ribbon - perhaps you have some left over from our Easter and spring DIYs - adds the finishing touch to the Easter lamb. And now you have a wonderful and delicious Easter lamb that is the perfect addition to any brunch.
