Easter lamb with cocospelz

Name: Easter lamb with cocospelz
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 75 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 10 Drop Rum Flavour; 1 pinch Salt; 100 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 1 unpeeled amygdala; 125 g Icing sugar; 2 TABLESPOONS Lemon juice; 30 g Coconut shavings; 1 Pistachio kernel

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

75 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
10 Drop Rum Flavour
1 pinch Salt
100 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
1 unpeeled amygdala
125 g Icing sugar
2 TABLESPOONS Lemon juice
30 g Coconut shavings
1 Pistachio kernel

Directions

1
Cream fat, sugar and vanillin sugar. Gradually add eggs and spices. Mix flour, cornstarch and baking powder. Sieve onto the fat-egg mixture and stir in. Pour the dough into a greased lamb baking tin.
2
Place upside down on a baking tray and bake in a preheated oven (electric: 175 °C/ gas: level 2) upside down for about 35 minutes. Remove from the oven and let rest for about 10 minutes. Then remove from the tin and let it cool down.
3
Halve the almonds. Stir 100 g icing sugar with as much lemon juice until a viscous mixture is formed. Spread the lamb and almond with it, leave out the head part. Immediately sprinkle with grated coconut and remaining icing sugar.
4
Coat the almond halves on the back with the powdered sugar mixture and stick them to the head as ears. Chop the pistachio roughly and use two suitable pieces as eyes. Results in about 8 pieces.