April 15, 2017

Easter Lamb with marzipan and lemon - Easter Calendar 2017

Today it is Easter Saturday, which is the third day in the Danish Easter vacation.

It is quiet some time since I last time baked an Easter Lamb using my Easter lamb form from Alsace. And this I got closer to find a good taste and texture inside this Easter Lamb using a combination of lemon zest and marzipan.

Easter lamb with marzipan and lemon:
  • 3 eggs
  • 2 tablespoon boiling water
  • 125 g (cake) flour
  • 100 g icing sugar
  • 75 g marzipan - roughly grated
  • 1 organic lemon - only the zest
  • 3/4 teaspoon baking powder
  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, marzipan,  water and icing sugar together into a white and foamy mix.
  4. Afterwards whip in the baking powder 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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