Autor: Hana Hendrychová EASTER LAMB Autor: Hana Hendrychová

INGREDIENTS • 300g plain flour • 5 eggs, separated • 2 eggs add • 250 g of caster sugar • 1 sachet vanilla sugar • juice and grated zest of half a lemon • 2 raisins • butter for greasing the mold • icing sugar for dusting • chocolate icing (not necessarily)

FOOD PREPARATION 1.Preheat the oven 200, hot air at 180 ° C. Erase the form thoroughly softened butter and sprinkle with a little flour. Beat the eggs and egg yolks in a bowl with both types of sugar until foamy, add the lemon juice and zest and flour.

2.In another container, beat egg whites stiff (when lifting the scourge, snow peaks unfold) and then gently stir into the batter.

3.Pour the batter into the third, facial ‘half-molds‘, cover and place in oven. Bake for about thirty-five minutes, until lamb is nicely golden; see if ready by cautiously lifting and stabbing skewers in - when they come out dry, the lamb is ready

4. Remove Form from oven and leave it for an hour or two wrapped in wet towels to cool completely. Carefully flip the lamb on a serving platter, sprinkle with icing sugar, make small pits and put raisins into them for eyes. You can also pour the chocolate sauce (you prepare it according to the package) and let it cool.

SERVE 5. Put the lamb on a plate and serve.