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L’agnello dolce pasquale è simile al ciambellone per consistenza e potete utilizzare anche gli stampi per ciambelle che sicuramente avrete in cucina!

E’ un dolce semplice e in famiglia è stato un gran successo come protagonista di una colazione dal gusto alternativo. Abbiamo conferito un tocco marchigiano aromatizzando l’impasto con del Mistrà, ovvero un tipico liquore all’anice.

The sweet Easter lamb is a backed dessert. It is a simple recipe particularly appreciated at the morning at breakfast. We give it a taste of Le Marche by adding Mistrà, which is a typical aniseed liqueur.

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Ingredienti per uno stampo da 1,8 l

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• 120 burro a temperatura ambiente
• 120 zucchero di canna
• 4 uova
• 150 g noci grattugiate
• 350 g farina 0 (in Germania Weizenmehl 550)
• 3 cucchiaino lievito per dolci
• 1 cucchiaino estratto alla vaniglia
• 2 cucchiaini liquore all’anice
• 1 pizzico di sale
• 50gr Uva Passa

Munitevi di due ciotole, una frusta elettrica e di uno stampo a vostro piacere ma sia il più simile possibile ad un agnello 🙂 .

Ingredients for a 1,8 l mould

120 g room temperature butter, 120 g cane sugar, 4 eggs, 150 g grated nuts, 350 g white flour, 3 teaspoons baking powder, 1 teaspoon vanilla extracted, 2 teaspoons aniseed liquor, 1 rich of salt & 50gr raisins.

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Ricetta per preparare l’agnello dolce pasquale

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Preparazione: 15 min.    – Cottura: +45 min.   – Impegno: Facile 

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Preriscaldate il forno a 200°C

Imburrate lo stampo e spolverizzatelo con la farina.

Separate gli albumi dai tuorli e poneteli in due ciotole differenti.

Montate gli albumi fino all’ottenimento di un composto morbido e spumoso.

Sbattete in una ciotola i tuorli con lo zucchero.

Aggiungete il burro un pezzettino alla volta.

Incorporate tuti gli altri ingredienti tranne gli albumi montati.

Unite al composto gli albumi, girandoli lentamente dal basso verso l’alto in modo che non si smontino.

Inserite l’impasto nello stampo.

Infornate nella zona inferiore del forno a 180°C per 50 minuti.

Buona Cucina,

M&M

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Method

Preheat the oven to 200°C. Blend the mould and sprinkle it with the flour. Separate the egg white from the yolks. Whip the egg whites until a soft and frothy mixture is obtained. Beat the egg yolks whit the sugar in a bowl finally add the butter a little at a time. Incoporate all the ingredients except the whipped egg whites. Mix the egg whites turning slowly from the bottom to top. Put in the lower part of oven at 180°C for 50 minutes.

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Prepariamo insieme con la video ricetta

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Valori nutrizionali per 100 g

Calorie (Kcal) 390 – Grassi (g) 22 – Carboidrati (g) 38 – Proteine (g) 9

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