Easter lamb cake

1. Preparation of dough

chicken egg 4 pcs • sugar granulated 10.5 oz (300 g) • baking powder for gingerbread 1 pc • flour medium 10.5 oz (300 g) • vanilla sugar 1 pc • sunflower oil 10 tbsp (150 ml) • raisins

Separate the egg whites from the yolks. Whip the yolks with sugar and vanilla sugar. Add water and flour, which you have mixed with baking powder, add oil step by step. Finally, add the whipped egg white and mix slowly. You can add raisins to the dough.

2. 

unsalted butter • flour medium

Grease the lamb mold and sprinkle with flour or breadcrumbs. Pour dough from 3/4 into mold and bake in a preheated oven at 1240°F (670°C)F (670°F (670°F (355°C)C)) F (670°F (355°C)F (355°F (180°C)) C) for 30-40 minutes. Let the mold cool down and tip the lamb out.

3. Cream preparation

sweetened condensed milk 1 pc • unsalted butter 7 oz (200 g) • chocolate topping

Cook sweetened condensed milk immersed in water, in a closed can for about 2 hours. Let cool. Mix butter or vegetable fat until foamy and add cooled milk from the tin. Decorate with a pastry bag. Shape the eyes, legs and mouth with a wooden stick soaked in melted chocolate and tie a bow around the neck.