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Crispy pasta lamb
Description
One thing we always - but really always - have in Germany and Austria at Easter is Easter lamb. And no, we're not talking about roast lamb, but a light, crispy cake, often decorated with chocolate or icing sugar. As I noticed in Belgium, these moulds are also sold here, so I'm sharing this very popular recipe with you! (And of course, you can also make this cake in a round or rectangular tin - it will be just as delicious).
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the dough
Beat the soft butter with the sugar, egg and vanilla until fluffy.
Then add the yoghurt, milk, flour, baking powder and ground pistachios.
2. Cooking
Pour the batter into two buttered and floured lamb tins (or bake them one at a time if you only have one).
Bake in a preheated oven at 160°C for 50 to 60 minutes.
3. Demoulding
Leave to cool in the tin for 10 minutes, then carefully remove from the mould.
Leave to cool completely on a wire rack.
4. Glazing & finishing
Melt the chocolate with the oil in a bain-marie. Glaze the lambs with a brush or spoon.
Decorate with pistachios, hazelnuts or icing sugar, or leave the lamb plain.
THERMOMIX® METHOD.
