Easter Lamb

Preheat oven to 170 °C (top and bottom heat). Brush lamb baking dish with oil and dust with flour.

Sift flour and baking powder. Separate eggs. Beat egg yolks with 70 g powdered sugar, salt, vanilla sugar and grated lemon zest until well frothy (at least 10 minutes). Slowly pour in the oil while stirring constantly.

Beat egg whites with remaining powdered sugar until stiff.

First add the flour mixture, then the egg liqueur to the oil mixture. Finally, gently fold in the snow.

Pour the mixture into the prepared lamb mold and bake in the oven on the lowest rack for about 35 minutes.

Remove the Easter lamb from the oven, let it rest for about 10 minutes, remove the mold and sprinkle with powdered sugar.

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