Easter lamb

Name: Easter lamb
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 75 g Dark chocolate; 75 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 1 pinch Salt; 100 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 2 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys; or milk); 250 g Icing sugar; 1 Protein (size M); 2 Almond kernels with skin; 7-10 Tbsp brown lipstick; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 1 Disposable piping bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

75 g Dark chocolate
75 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
1 pinch Salt
100 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
2 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys; or milk)
250 g Icing sugar
1 Protein (size M)
2 Almond kernels with skin
7-10 Tbsp brown lipstick
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
1 Disposable piping bag

Directions

1
Roughly chop the chocolate and melt in a bowl on a warm water bath. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in chocolate. Mix flour, starch and baking powder. Stir in flour mixture and liqueur.
2
Pour the dough into a well greased lamb baking tin (700 ml capacity). Place upside down on a baking tray and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove from the oven and let rest for about 10 minutes. Then remove from the mould and allow to cool. Straighten the lamb so that it stands. Sift icing sugar into a bowl. Add the egg white and mix to a very thick icing. Pour the icing into a piping bag and cut off the tip. Spray small squiggles onto the lamb, leaving the face and ears free. For the ears, stick 2 almonds with icing. Draw eyes and mouth on the face.
3
Sift icing sugar into a bowl. Add the egg white and mix to a very thick icing. Pour the icing into a piping bag and cut off the tip. Spray small squiggles onto the lamb, leaving the face and ears free. For the ears, stick 2 almonds with icing. Draw eyes and mouth on the face. Draw pupils with sugar writing. Let the lamb dry for about 30 minutes and dust with icing sugar before serving.
4
waiting time approx. 1 1/2 hours