Easter lamb

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt in a bowl on a warm water bath. Cream fat, sugar and vanilla pulp with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in the chocolate. Mix flour, starch and baking powder.

2. 2

   Stir in flour mixture. 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.

3. 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. Let the lamb dry for about 30 minutes and dust with icing sugar before serving.

4. 4

   waiting time approx. 1 1/2 hours