Scroll down
Ingredients for the Easter lamb
- 125 g butter (soft)
- 150 g sugar
- 3 tsp vanilla sugar
- 3 free-range eggs
- 3 tbsp rum
- Pinch of salt
- 175 g flour
- 25 g starch
- 2 tsp baking powder
- a little milk
Preparation of the Easter lamb
Fine, moist sponge dough made according to Maria Riepertinger's traditional recipe.
Beat the soft butter with the sugar, vanilla sugar, salt and eggs until fluffy. Add the rum. Sieve in the flour, starch and baking powder and fold in. Add a little milk.
Grease the moulds well and crumble. Use plenty of soft butter and breadcrumbs for the two moulds.
Divide the batter between the two moulds and bake at 175 to 200 degrees
for approx. 35 to 40 minutes.
Good luck and bon appétit
wishes Maria Riepertinger, Wastlhof - Prien
