Today it was time for an Easter premiere – baking my very own Easter Lamb! 🙂
It’s a traditional cake for Easter in Austria. I asked my mum whether she could bring one with her when she visited last week but it probably would not have survived the journey… So, she just brought me a easter lamb baking form, how amazing is that?!
This morning after breakfast I got started with it. There’s a recipe on the package of the baking form, I simply took that one:
- 100 g butter
- 100 g sugar
- 1 pack vanilla sugar
- a pinch of salt
- 2 eggs
- 1 tablespoon of rum
- 60 g grounded nuts
- 120 g flour
- 1,5 teaspoons baking powder
For the rum I used dark Bacardi that we had home from the last party. And instead of the nuts I used grounded almonds – that was the only grounded nut-thingie that was left in the supermarket 😉
For the dough, I first mixed butter, sugar , vanilla sugar, salt and the eggs.
Then I added rum and nuts.
Finally, I put flour and baking powder in.
I mixed it quite well, so that it got very creamy.
Really important: greasing the form with butter and dusting with flour, so that the lamb doesn’t get stuck. I took the form apart, that made it easier.
Putting the two halves back together, it was time for filling it with the dough.
I was so happy that the form was tight enough and the dough did not trickle out! I baked it on the bottom of the oven for 40 minutes at 160° C. Aaaand…
Now the most exciting part started – turning the form upside down, releasing the clamps around it and taking it off! I was so scared to break the lamb’s head off or so… but it worked, and it went really smooth!