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And if you prefer dinner served at the table, I also offer other complete menus.
Tender Easter lamb (traditional method & Thermomix)
Description
This is the traditional recipe that my mother makes every year at Easter — passed down from the best baker in our Austrian village. It's a sure-fire winner, simple and always a success. My whole family loves it: all you need are a few ingredients from the cupboard to make this lactose-free cake, which is irresistibly moist. If you prefer a crispier version or a chocolate icing, I shared another Easter lamb recipe here last year.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional version
1. Separate the egg whites from the yolks. Beat the egg whites until stiff.
2. Gradually add the sugar while whisking, then add the egg yolks and vanilla sugar.
3. Gently stir in the oil, water and rum, if desired.
4. By hand, gently fold in the flour and baking powder.
5. Divide the dough between two well-greased and floured lamb moulds.
6. Bake at 170°C for approx. 30 minutes (check whether it is cooked with a skewer).
7. Allow to cool before removing from the tin.
8. Trim the base slightly so that the lamb stands upright. Sprinkle with icing sugar.
(Optional: attach raisins with a toothpick for the eyes and tie a small ribbon around the neck.)THERMOMIX® METHOD
Thermomix® version
1. Preheat the oven to 175°C. Grease the lamb moulds and sprinkle with breadcrumbs.
2. Weigh 125 g of oil in a small pot placed on the lid. Set aside.
3. Put the sugar in the bowl and pulverise for 10 seconds/speed 10. Scrape down the sides.
4. Add the eggs and vanilla sugar. Whisk for 8 mins / 37°C / speed 4. Whisk for 2 mins / speed 4 without heating.
Meanwhile, pour the oil and water in a thin stream onto the closed lid so that the liquid flows out gradually.
Add the rum towards the end if desired.
5. Add 250 g flour and ½ sachet baking powder, mix for 20 seconds / speed 3.
6. Pour into the prepared moulds and bake for 45–50 minutes at 175°C (in the lower part of the oven).
7. Allow to cool before removing from the tin. Decorate as in the classic version.
