Easter lamb with almonds, vanilla and rum – Easter pastries

Easter lamb with almonds

Portions: 8 persons | Preparation time: 60 minutes

The is very popular at Easter and is part of the traditional is a must! The Easter lamb decorates every Easter brunch and is made very quickly. The batter is delicately refined with almonds, rum and vanilla.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Easter lamb with almonds
Easter lamb with almonds

Portions: 8 persons | Preparation: 60 minutes

The is very popular at Easter and is part of the traditional is a must! The Easter lamb decorates every Easter brunch and is made very quickly. The batter is delicately refined with almonds, rum and vanilla.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Season: Easter | Region: Europe | Preparation: Bake | Menu: Pastry, cake | Cuisine: German recipes

Ingredients

  • 1/2 lemon, unwaxed
  • 1 vanilla bean
  • 200 g butter, softened
  • 200 g sugar
  • 4 eggs
  • 20 ml rum
  • 100 g flour
  • 75 g cornflour
  • 1 tsp baking powder
  • 50 g ground almonds
  • salt, to taste
  • icing sugar, for serving

Instructions

  1. Zest half a lemon.
  2. Slice the vanilla pod lengthways and scrape out the pulp.
  3. Mix 150 g sugar with butter until creamy.
  4. Separate the egg whites from the yolks.
  5. Stir the yolks alternately with the rum into the buttercream.
  6. Beat the egg whites with 50 g sugar until stiff.
  7. Mix the flour with cornstarch and baking powder and stir into the buttercream.
  8. Add the almonds, lemon zest, vanilla pulp and a pinch of salt.
  9. Finally fold in the egg whites and close everything Process into a dough.
  10. Fill the dough into a greased Easter lamb tin.
  11. Bake in a preheated oven at 200 degrees for approx. 45 minutes.
  12. Sprinkle the Easter lamb with powdered sugar and enjoy at Easter.

Utensils

  • bowl
  • hand mixer
  • Easter lamb baking pan
  • grater