Sweet Easter Lamb

Name: Sweet Easter Lamb
Ingredients: 150 g butter at room temperature (soft but not melted) cut into pieces; 160 g white flour type 000 freshly sifted; 2 large eggs; 110 g granulated sugar (measure the sugar so that you have 55 g of sugar in one bowl and 55 g of sugar in another bowl); 10 g vanilla sugar a pinch of salt; 5 g baking powder; a few tablespoons of milk; butter for greasing the baking pan; breadcrumbs for lining the baking pan; powdered sugar for decoration

Desert - Sweet Easter Lamb by Rozalia N. - Recipia

To prepare a delicious cake, start by carefully preparing the ingredients. In a large bowl, begin by mixing the butter at room temperature. Use an electric mixer to achieve a creamy, fluffy consistency that brings the flavors to life. Make sure the butter is well incorporated with no lumps remaining. Carefully separate the egg whites from the yolks, ensuring that no bits of yolk get into the whites, as this could prevent achieving a perfect foam. The egg whites will be kept in the refrigerator for later use, while the yolks are ready for mixing. In another bowl, mix the yolks with 55 g of sugar until you achieve a homogeneous, creamy, and light-colored mixture. Continue mixing until the sugar is completely dissolved, then add the vanilla sugar and a pinch of salt, continuing to mix. Once you have a fine cream, gradually add the beaten yolks to the mixed butter in 5-6 batches, ensuring that each portion is well incorporated before adding the next. Meanwhile, prepare the egg whites: beat them at high speed until they become a firm foam. Gradually add the remaining 55 g of sugar and continue mixing until the sugar is completely dissolved in the foam. Now, it's time to combine the two mixtures. Start by adding the yolk and butter mixture to the egg whites, using a spatula to gently combine them with up-and-down movements, so as not to lose air from the egg whites. In a separate bowl, sift the flour together with the baking powder, then add the flour "in the rain" to the egg mixture, continuing to stir with the spatula. If the dough is too dense, you can gradually add a few tablespoons of milk to achieve the desired consistency. Prepare the baking pan, greased with a little oil and lined with breadcrumbs, ensuring it is well covered. Using a long-handled spoon, pour the mixture into the pan. If the pan is smaller than the one initially used, you can bake the remaining dough in smaller pans, ensuring that the cake has space to rise. Place the pan vertically in the large preheated oven tray and bake on low heat for 45 minutes. After baking, remove the pan from the oven and wrap it in a large towel, placing it horizontally to cool gradually. After about an hour, carefully open the baking pan and let the cake cool completely. Finally, sprinkle sifted powdered sugar on the surface of the cake, giving it an elegant and appetizing appearance. This cake is perfect for serving on various occasions, impressing everyone who tastes it.

Ingredients

150 g butter at room temperature (soft but not melted) cut into pieces
160 g white flour type 000 freshly sifted
2 large eggs
110 g granulated sugar (measure the sugar so that you have 55 g of sugar in one bowl and 55 g of sugar in another bowl)
10 g vanilla sugar a pinch of salt
5 g baking powder
a few tablespoons of milk
butter for greasing the baking pan
breadcrumbs for lining the baking pan
powdered sugar for decoration

Sweet Easter Lamb

Ingredients

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