Paschal lamb 3D Mould (Mould)
Code: 1715169
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$34.98
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- Description
Paschal lamb 3D Mould
Zenker
A culinary tradition that is more widespread in Germanic countries and in Alsace, this 3D Pascal lamb mould will allow you to make the traditional Easter cake that is sprinkled with icing sugar for the greatest pleasure of gourmets.
Recipe for Pascal Lamb:2 large eggs
60g sugar
65g butter or soft margarine
1 teaspoon vanilla sugar
1 pinch of salt
75g flour
1/2 teaspoon yeast
Stale breadcrumbs or crushed rusk, melted butter for the tin
Icing sugar or chocolate sauce for the icing
Separate the egg whites and beat them with half the sugar. Beat the egg yolks with the remaining sugar, butter, vanilla sugar and salt until frothy. Mix the yeast with the flour and add it to the mixture, then fold it into the egg whites.
Butter the tin and sprinkle with flour, pour the mixture into the tin and smooth it out. Bake for 45 minutes in a 180°C oven. When removed from the oven, wrap the tin in a damp cloth and leave it to rest for 10 minutes. Remove from the tin and leave to cool. Sprinkle with icing sugar and decorate as desired.
Zenker
A culinary tradition that is more widespread in Germanic countries and in Alsace, this 3D Pascal lamb mould will allow you to make the traditional Easter cake that is sprinkled with icing sugar for the greatest pleasure of gourmets.
Recipe for Pascal Lamb:2 large eggs
60g sugar
65g butter or soft margarine
1 teaspoon vanilla sugar
1 pinch of salt
75g flour
1/2 teaspoon yeast
Stale breadcrumbs or crushed rusk, melted butter for the tin
Icing sugar or chocolate sauce for the icing
Separate the egg whites and beat them with half the sugar. Beat the egg yolks with the remaining sugar, butter, vanilla sugar and salt until frothy. Mix the yeast with the flour and add it to the mixture, then fold it into the egg whites.
Butter the tin and sprinkle with flour, pour the mixture into the tin and smooth it out. Bake for 45 minutes in a 180°C oven. When removed from the oven, wrap the tin in a damp cloth and leave it to rest for 10 minutes. Remove from the tin and leave to cool. Sprinkle with icing sugar and decorate as desired.