The Easter lamb and the Easter bunny are closely related to Christian Easter traditions. The Easter bunny or hare stands for fertility and was also a symbol of Christ in Byzantine times. The lamb was a typical sacrificial animal at the time of the Jewish Passover. His white fur stood for purity and peace. As Angnus Dei, the "Lamb of God" it stands for the resurrection of Jesus Christ. Cakes in the shape of a rabbit and a lamb still adorn our Easter table to this day. Earlier there were clay baking moulds that could be placed directly in the embers, then heavy cast iron moulds and finally sheet metal moulds were used. The dough of this cake is really juicy, thanks to the butter and almonds it contains. Vanilla sugar, rum and bitter almond oil give the cake its incomparable aroma.
Ingredients for two baking tins:
120 grams of soft butter
120 grams of raw cane sugar
1 tablespoon of vanilla sugar
1 pinch of salt
3 eggs
240 grams of flour
1 1/2 heaped teaspoons full of baking powder
120 grams of blanched, ground almonds
6 drops of bitter almond oil
2 tablespoons of rum
6 tablespoons of milk
Additionally:
Butter and breadcrumbs for the moulds
Icing sugar for dusting
1. Grease the Easter lamb or Easter bunny baking tins well and sprinkle with breadcrumbs.
2. First, stir the butter together with the sugar, vanilla sugar and a pinch of salt until frothy.
3. Then gradually add the eggs.
4. Add the sifted flour, mixed with the baking powder, the grated almonds, the bitter almond oil, the rum and the milk alternately to the butter and egg mixture and whisk.
5. Preheat the oven to 200°C.
6. Place the tins on a baking sheet and use a tablespoon or ice cream scoop to divide the batter evenly into both tins.
7. Slide into the bottom rail and bake until golden in 55 minutes.
8. Then let it rest in the mould and then carefully dismantle the mould halves.
9. Dust the lamb and the bunny with icing sugar.
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