Easter Lamb

A cake recipe for all foodies:

Stir the milk with the yolk free and let it swell for 5 min. Beat the light butter, salt and vanilla sugar with a mixer (whisk) until creamy. Add the mixed yolk-free mixture and stir to a smooth dough, perhaps folding in a little milk. Preheat the oven to 180 °C (convection oven 160 °C, gas mark 2-3).

Grease the lamb baking dish and pour in the dough. Place on a baking tray, 2nd rack from the bottom, and bake for about 40 minutes. Remove the baking pan from the stove and let it cool for about 15 minutes. Now carefully turn the lamb out of the pan.

In the meantime, mix the powdered sugar and apple juice. Spread the icing evenly over the lamb with a brush. Garnish with two currants as eyes and brittle. To serve, the lamb can be cut into 10 slices.

Tip: You can carefully insert a small stick of wood into the dough to test for doneness. If no dough sticks to the stick, the cake is cooked.

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