Easter lamb

Name: Easter lamb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g white chocolate; 175 g Butter or margarine; 1 pinch Salt; 150 g Sugar; 4 Eggs (size M); 300 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 100 g Coconut flake; 7-10 Tbsp z. e.g. flaxseed or brown sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp colourful candies

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g white chocolate
175 g Butter or margarine
1 pinch Salt
150 g Sugar
4 Eggs (size M)
300 g Flour
50 g Cornstarch
3 TSP Baking Powder
100 g Coconut flake
7-10 Tbsp z. e.g. flaxseed or brown sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp colourful candies

Directions

1
Finely grate 75 g chocolate. Cream chocolate, fat, salt and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in. Grease a lamb dish (approx. 2 litres capacity), sprinkle with flour and mix together. Pour in the dough, place the tin on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes (stick test)
2
Take the lamb out of the oven, place it on a cake rack and let it rest for about 20 minutes. Remove the cake from the tin and let it cool down on a cake rack
3
Cut the bottom straight. Roughly chop the remaining chocolate and melt in a bowl over a warm water bath. Spread the lamb with liquid chocolate so that the face remains free. Sprinkle the grated coconut on the chocolate. Draw a face with the rest of the chocolate. For example, press linseed onto the chocolate eyes as pupils. Let the lamb dry. Before serving, dust with a little icing sugar and arrange on a plate with many chocolate eggs
4
Waiting time approx. 1 hour