Easter Lamb Cake
Ingredients
- 100 g —W2 chocolate Callebaut
- 150 g —butter Traditional 82% Debic
- 150 g — powdered sugar Fondant 11 Couplet Sugars
- 1 tsp —vanilla Prova
- ½ pc — lemon zest
- 180 g — eggs
- 210 g — flour
- 8 g —baking powder Louis Francois
- 45 g — milk
- Salt
Method
Whip butter with powdered sugar, vanilla, salt, and lemon zest.
Mix flour with baking powder and sift.
Add flour, eggs, and milk to the butter mixture and combine.
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Pour the batter into a lamb-shaped pan greased with butter.
Bake at 180°C for 45 minutes.
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Let cool for about 10 minutes and decorate with melted W2 chocolate.
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