Baked Easter Lamb
A delightful baked treat featuring fresh ingredients from the pastry category. Try this and more recipes from Spoonsparrow!
Ingredients
- Fett (for the pan)
- Semmelbrösel
- 3 eggs (separated)
- 1 pinch salt
- 150 g soft butter
- 150 g sugar
- grated orange zest
- 150 g flour
- 1 tbsp icing glaze
- white sugar blossom
- 2 almond flakes
- powdered sugar (for dusting)
Instructions
-
1.
Grease the pan well, dust with semmelbrösel, seal tightly and shake to distribute crumbs.
-
2.
Preheat oven to 180°C fan or conventional. Beat egg whites with salt until stiff peaks form. Whisk butter, sugar, yolk and orange zest until fluffy. Fold in flour and gently fold in beaten whites. Spoon dough into pan, tapping the pan on the work surface several times to release air pockets if needed. Bake for 30-40 minutes until golden brown.
-
3.
Remove from oven, cool for 15 minutes before opening. Let the Easter lamb cool completely and garnish. Use icing glaze as adhesive and attach almond flakes as ears. Secure white sugar blossoms at the lower edge of the lamb. Dust with powdered sugar and optionally decorate with a satin ribbon tied in a bow. Serve dusted with powdered sugar.
