April 18, 2014

Easter Lamb - Easter Calendar 2014

Today being Good Friday it is time to make a new version of last year´s Easter Lamb my last Easter creation in my kitchen. To adjust the taste for 2014, I decided to add into some lemon zest.

However, I still find the taste and texture to be to plain, so I have no cracked the code for the Easter Lamb yet, it gives me the options of coming up with a new suggestion for Easter 2015 !!!

Easter lamb with lemon zest from Alsace:
  • 4 eggs
  • 2 tablespoon boiling water
  • 170 g (cake) flour
  • 170 g icing sugar - sieved
  • 1 organic lemon - only the zest
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  1. Heat up the (conventional) oven to 180'C.
  2. Divide the egg into egg yolk and egg white. Beat the egg white into a stiff foam.
  3. Whip the egg yolk, lemon zest, water and icing sugar together into a white and foamy mix.
  4. Afterwards whip in the baking powder, vanilla sugar and flour.
  5. Gentle stir in the egg white foam, little by little, as the cake mix is quiet firm.
  6. Brush the Easter lamb form with melted butter or oil.
  7. Fill up the Easter lamb, until it is 75% filled.
  8. Bake the Easter lamb in the lower part of the oven at 180'C for 45 minutes.
  9. Let the Easter lamb cool down, before you take it out for the form.

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