Here is the traditional recipe that my mother makes every year from a recipe received by the best pastry chef in my village in Austria. My whole family swears by this one because it only requires a few basic ingredients and is lactose free as well. It’s extremely soft.
I have already posted a recipe for crunchy Easter lambs with chocolate icing last year.
More Easter recipes here.
Ingredients for 2 sheep (you can find the mould here)
- 4 eggs
- 250 g sugar (I usually reduce the amount by a quarter)
- 125 ml oil
- 125 ml water
- Vanilla sugar
- Rum (optional)
- 250g of flour
- 1/2 teaspoon baking powder
Beat the 4 egg whites until stiff, stir in the sugar, the egg yolks, the vanilla sugar, then add the oil and water gently and if you want the rum. By hand, add the flour and baking powder very gently.
Pour half into your pan and bake at 170 ° C for about 30 minutes (verify with a wooden skewer).
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