Creamy seafood stew
Easter lamb
Dessert
20 mins
45 mins
OSTERLAMMELE lamb cake
- 150 g ALSACE LAIT highest-quality unsalted butter
- 2 eggs
- 20 g caster sugar
- 1 sachet of vanilla sugar
- 1 pinch of fleur de sel salt
- 200 g flour
- 1 sachet of baking powder
- Icing sugar
UTENSILS
- 1 Easter lamb mould
Preparation
Preheat the oven to 180°C.
In the bowl of a food processor with a flat beater attachment, blend the ALSACE LAIT highest-quality unsalted butter, sugar, salt and vanilla sugar until the mixture lightens.
Add the eggs, flour and baking powder, and beat again until smooth.
Grease the mould with butter and coat with flour.
Gently place the pastry into the lamb-shaped mould.
Bake in the oven for 45 minutes. Leave to cool, then remove the lamb from the mould.
Dust the lamb with icing sugar.
Enjoy!
Bon appétit
In pictures
