Easter lamb

Name: Easter lamb
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 untreated lemon; 75 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 1 pinch Salt; 100 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 100 g Icing sugar; 50 g Coconut flake; 7-10 Tbsp brown lipstick; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 untreated lemon
75 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
1 pinch Salt
100 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
100 g Icing sugar
50 g Coconut flake
7-10 Tbsp brown lipstick
7-10 Tbsp Fat and flour

Directions

1
Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze it. Cream fat, sugar, lemon peel and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder. Stir in flour mixture and 3 tablespoons of lemon juice.
2
Pour the dough into a greased lamb baking tin (700 ml capacity) sprinkled with flour. Place upside down on a baking tray and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove from the oven and let rest for about 10 minutes. Then remove from the tin and let it cool down.
3
Stir icing sugar with as much lemon juice (1-2 tablespoons of juice) until a thick icing is produced. First, spread a thin layer of the icing on one side of the lamb, leaving out the face and ear. Sprinkle the grated coconut on the icing and let it dry for about 15 minutes lying on its side. Do the same with the other side and let it dry again for about 15 minutes. Paint a face with sugar icing and sugar writing.