Easter lamb from sponge cake

Name: Easter lamb from sponge cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g Butter or margarine; 1 pinch Salt; 2 packages Vanillin sugar; 150 g Sugar; 4 Eggs (size M); 150 g Flour; 150 g Cornstarch; 150 g ground hazelnuts; 3 TSP Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Loop belt; 7-10 Tbsp colourful candies

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g Butter or margarine
1 pinch Salt
2 packages Vanillin sugar
150 g Sugar
4 Eggs (size M)
150 g Flour
150 g Cornstarch
150 g ground hazelnuts
3 TSP Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Loop belt
7-10 Tbsp colourful candies

Directions

1
Whip the fat, salt, vanilla sugar and sugar until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch, hazelnuts 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
2
Remove from the oven, place on a cake rack, leave to rest for about 30 minutes, remove from the mould and allow to cool. If necessary, cut the base straight. Dust with icing sugar and tie a ribbon around the neck. On a pl
3
waiting time approx. 2 hours