“Osterlamm aus Biscuit backen” is a traditional Easter recipe that has been popular in Germany for centuries. In this episode of “Sweet & Easy - Enie backt”, host Enie van de Meiklokjes shows viewers how to make this delicious treat using simple ingredients such as flour, sugar, butter, and eggs. Whether you’re celebrating Easter with family or looking to try something new in the kitchen, this recipe is sure to impress.

Osterlamm aus Biscuit backen | Sweet & Easy - Enie backt

She needs four eggs, a little salt, sugar, flour, cocoa powder and baking powder from me so that it becomes nice and fluffy. First, the eggs are separated, and we start with the egg whites. I make a nice snow from the egg whites, and the egg yolks come in later.

From the egg whites, I make a really nice meringue by adding a little salt and sugar gradually. Salt stabilizes the protein network of the snow so that it becomes really firm and remains fluffy. By the way, eggs should always have room temperature when working with them directly. The ones that come straight from the fridge are relatively cold and deliver only a meager amount of egg whites because of physics. At low temperatures, everything contracts, and it expands with warmth.

When a beautiful shiny mass has formed, you can add the flour, cocoa, and baking powder together. Then you mix everything together. Sieving them makes the mixture finer and airier, and the dough becomes rich and chocolatey. Finally, it is important only to fold in the batter gently because that consistency gives the mass a nice texture that is fluffy and moist.

The dough turns out super soft and has so many air holes that it is practically a sponge cake recipe. After that, we need a lamb-shaped baking mold. I have one here that you might know too. There may be other shapes, but I like this lamb-shaped best. It consists of two halves, and now you can take butter and spread it all over the top.

You can add a generous amount and tap it off again, and don’t skimp on the butter because it has to get out of the mold easily. At the bottom of the form, wooden skewers need to be inserted, and they are held together. The form has to be filled moderately because it will grow a bit after a while. Don’t fill it up to the top so that it doesn’t overflow.

After being filled with the beautiful mass, the form will be placed in the oven at 175 degrees Celsius for about 20 to 25 minutes. Now, here’s the recipe: separate the eggs, and whisk the egg whites with salt and sugar until stiff, then add the egg yolks and mix until smooth. Mix in more cocoa powder and baking powder, sieve them together, and fold them in the dough. Fill the greased baking mold with the airy dough and bake in the oven at 175 degrees Celsius for about 25 minutes.

If it smells suspiciously like chocolate cake in the kitchen, then the “Black Sheep” in the oven has done its job. And of course, what had to happen happened to me because the dough was so fluffy. The cake has a small bump, but that’s not so bad. The children will do the operation and cut it here straight, and they can do it well if the cake is still in the form.

The great thing about it is that you can try the warm cake directly to see if it’s worthy of being a black sheep. If you’re now in the mood for a cake, not necessarily in the form, you can find many recipes on sixx.de. For example, my delicious apple cake in a glass recipe. But I think my little black sheep should not be forgotten because it also needs wool; otherwise, it will freeze and be naked.

I’ve already dissolved the couverture in a water bath here, and it’s easier to apply it warm with a brush. Then funny little flakes come in that make it look really cute, and when your relatives come over and see those white Easter lambs standing everywhere, you can show them your black sheep with its unique character. Plus, it’s sweet! It’s always a bit sad when it has to be cut at some point. You’ll guarantee that my black Easter lamb stands out from the rest.
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