Preparation
- Mix the hazelnuts and Mutschelmehl and fry in a pan without fat until golden brown.
- Pour the mixture into a bowl, leave to cool and mix with the flour, cornflour and baking powder.
- Grease an Easter lamb tin well and sprinkle with LEIMER Mutschelmehl.
- Preheat the oven to 180°C top/bottom heat.
- Beat the butter, sugar, vanilla sugar and salt in a food processor or with a hand mixer until fluffy.
- Add the eggs one at a time and beat until the mixture is light and creamy.
- Add the rum and half of the nut-flour mixture and mix in well. Add the rest of the nut-flour mixture and stir in as well.
- Pour the batter into the prepared tin and tap it lightly on the work surface a few times so that the batter is well distributed.
- Bake the Easter lamb on the bottom shelf of the oven for approx. 50-60 minutes (test with a skewer).
- Leave the Easter lamb to cool in the tin and cut straight across with a sharp knife.
- Carefully remove the lamb from the tin, dust with powdered sugar and decorate with bells and bunting.
