Easter lamb with coconut fur

  • 75 g Butter or margarine
  • 100 g Sugar
  • 1 packet Vanillin sugar
  • 2 Eggs (size M)
  • 10 drops of rum flavor
  • 1 pinch Salt
  • 100 g flour
  • 25 g Cornstarch
  • 1 leveled TL Baking powder
  • 1 unpeeled almond kernel
  • 125 g Icing sugar
  • 2 EL lemon juice
  • 30 g Desiccated coconut
  • 1 Pistachio core
90 minutes
easy
1.
Mix the fat, sugar and vanilla sugar until frothy. Gradually add eggs and spices. Flour, cornstarch and baking powderMix. Sieve onto the fat and egg mixture and stir in. Pour the batter into a greased lamb baking dish.
2.
Place upside down on a baking sheet and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 35 minutes. Take out of the oven and let rest for about 10 minutes. Then remove from the mold and let cool down.
3.
Halve the almond. Mix 100 g of powdered sugar with enough lemon juice until it becomes thick. Spread the lamb and almond with it, avoiding the head area. Immediately sprinkle with desiccated coconut and the rest of the powdered sugar.
4.
Brush the back of the almond halves with the powdered sugar and glue them to the head as ears. Roughly chop the pistachio and use two suitable pieces as eyes. Makes about 8 pieces.
1 portion approx:
  • 285 kcal
  • 1190 kJ
  • 3 g protein
  • 12 g fat
  • 41 g carbohydrates

0 Comments

Leave A Comment