For the Easter lamb, preheat the oven to 170 ° top/bottom heat and grease a small lamb mold. Using a mixer, cream together the Qimiq Sauce Base, melted butter, egg yolks, vanilla sugar, lemon juice and lemon zest.
Whip the egg whites with the cane sugar and a pinch of salt until stiff. Mix the spelt flour, pudding powder, grated hazelnuts and baking powder and stir briskly into the Qimiq mixture. Then carefully fold in the stiffly beaten egg whites.
Pour the batter into the lamb cake pan and bake in the preheated oven for about 30-35 minutes until golden brown. Carefully remove from the mold and allow to cool. Meanwhile, melt cooking chocolate with Ceres and glaze the Easter lamb with it.