Lamb recipe from soft Alsatian Passover

Ingredients

For 8 servings

• •250 g 250 g Wheat flour
• •180 g 180 g Sugar powder
• •4 4 Egg(s)
• •150 g 150 g Sweet butter
• •10 cl 10 cl Half-skimmed milk
• •11 g 11 g Chemical yeast
• •2 2 bag(s) Vanilla sugar
• •1 1 Lemon zest
• •1 1 pinch(s) Fine salt
• •10 g 10 g Butter for mould
• •10 g 10 g Butter and flour for mould
• •30 g 30 g Ice sugar

Method

1. 1.Preparation of oven and mould
2. 2.Start by preheating your oven to 180°C (thermostat 6). Meanwhile, take care to generously butter the lamb-shaped mould and sprinkle it with flour to ensure a perfect release. Tap the mould to remove the excess flour.
3. 3.preparation of biscuit apparatus
4. 4.Drain the eggs with powdered sugar and vanilla sugar until the mixture becomes sparkling and pale. Stir in the finely grated lemon zest and mix again to perfume the set. Make sure you get a uniform and light texture.
5. 5.assembly of dry and wet ingredients
6. 6.Melt the butter gently and let it cool down. Pour flour, chemical yeast and salt into a salad bowl. Stir in milk and melted butter successively while gently mixing the appliance. Be careful not to form lumps.
7. 7.Filling the mould
8. 8.Pour the dough into the prepared lamb pan up to three quarters of its height, to avoid overflowing during cooking. Divide the dough evenly by patting the mould slightly on the worktop.
9. 9.Cooking
10. 10.Bake the mould on the grill in the centre of the oven. Let the lamb cook for 40 to 45 minutes, monitoring the colouring. Stitch the dough with the blade of a knife, it must come out dry when cooking is perfect.
11. 11.Cooling and demoulding
12. 12.Wait 10 to 15 minutes before gently demolish lamb to avoid breaking it. Then place it on a grid and let it cool completely. This step is crucial to have a smooth and well-formed cake.
13. 13.Decoration and service
14. 14.Sprinkle the ice sugar biscuit generously to give it a festive look. Place it on a nice dish and serve with some chocolate eggs or a good coffee for a traditional and friendly dessert.