A traditional symbol of Easter, which will please not only your taste buds.
recipe,photo-recipe,unsalted butter,unsalted butter,sweetened condensed milk,Cream deserts,Slovak cuisine,Easter recipes
No. of servings
1. Preparation of dough
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.
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
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.