Baked paschal lamb

Name: Baked paschal lamb
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 250 g Flour; 200 g Sugar; 1 TEASPOON Baking Powder; 4 Eggs (size M); 100 ml Edible oil; 250 g Icing sugar; 6-7 TABLESPOONS Lemon juice; 2 TABLESPOONS crushed pistachio kernels; 2 Raisins; 25 g Whole milk couverture; 7-10 Tbsp Freezer bag; 7-10 Tbsp Loop; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
250 g Flour
200 g Sugar
1 TEASPOON Baking Powder
4 Eggs (size M)
100 ml Edible oil
250 g Icing sugar
6-7 TABLESPOONS Lemon juice
2 TABLESPOONS crushed pistachio kernels
2 Raisins
25 g Whole milk couverture
7-10 Tbsp Freezer bag
7-10 Tbsp Loop
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix flour, sugar and baking powder in a bowl. Separate the eggs. Whisk oil, egg yolk and 100 ml water and add to the flour mixture. Mix the ingredients with the whisk of the hand mixer to a smooth dough.
2
Beat the egg whites until stiff and carefully fold into the dough. Grease the lower and upper part of a lamb baking tin (lower part approx. 1 litre capacity) well and sprinkle with the breadcrumbs. Pour the dough into the lower part and place the lid on top.
3
Bake the lamb in a preheated oven (electric: 150 °C/ gas: level 1) for about 1 1/2 hours. Leave the lamb to cool slightly in the pan, then remove from the pan and allow to cool completely. Mix icing sugar and lemon juice and cover the lamb evenly with the icing.
4
Sprinkle pistachios on the bottom of the lamb. Place raisins as eyes in the face. Let the icing dry. Melt the couverture in a hot water bath and pour into a small freezer bag. Cut off a small corner of the bag and decorate the lamb with the chocolate coating.
5
Let it set. Serve lamb with a colorful fabric bow around the neck. Makes about 16 pieces.