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Osterlamm © Wastlhof

Wastlhof Easter lamb with bunny

Recipe of the region Chiemsee-Alpenland

Ingredients

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 cornflour
2 tsp baking powder
A little milk

Method

Fine, moist sponge cake based on a traditional recipe from Maria Riepertinger.

Beat the soft butter together with the sugar, vanilla sugar, salt and eggs until fluffy. Add the rum. Sift the flour, cornflour and baking powder over the mixture and fold in. Add a little milk.

Grease the baking moulds well and add the breadcrumbs. Use plenty of soft butter and breadcrumbs for the two moulds.

Divide the dough between the two moulds and bake at 175 to 200 degrees for approximately 35 to 40 minutes.

Have fun with the recipe and bon appétit!
Maria Riepertinger, Wastlhof – Prien


Recipe of the region Chiemsee-Alpenland »

Osterlamm © Wastlhof

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