Sweet Lambs

For the sweet lambs, first whip the whipped cream until stiff. Fold sugar, vanilla sugar and 1 pinch of salt into the whipped cream. Fold in eggs and egg yolks one by one. Combine baking powder and flour and fold into whipped cream mixture.

Pour half of the batter into two greased lamb baking dishes (about 600 ml capacity each – or into one and just use it again when the first half is done) or pour the entire batter into a large lamb baking dish (about 1200 ml capacity). The mold should be filled only 2/3 full. Carefully place the mold on a baking sheet.

Bake in the heated oven at 180 °C (gas 2-3, convection oven 35-40 minutes at 160 °C) on the lowest rack for 40 minutes (same baking time for the large mold). Remove from heat, let rest for 5 minutes. Straighten bottom side with a kitchen knife. Open pan, carefully remove lamb and let cool on a rack.

Dust the sweet lambs with powdered sugar.

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