Grease the Easter lamb form on both sides with butter. Sprinkle with some breadcrumbs.
Preheat the oven to 180°C or 356°Fop and bottom heat – 160 °C or 320°F for a fan assisted oven.
Separate the eggs. In a clean bowl, whisk the egg white with half of the icing/ confectioners sugar until you achieve soft peaks.
Now mix the egg yolks, the remaining sugar, vanilla sugar or extract, butter and salt until you achieve a creamy mixture. Carefully add in the flour, baking powder and ground hazelnuts.
Gently fold in the egg whites.
Pour the batter into the cake form. Bake for 30-45 minutes on the lowest shelf
Once you remove the cake form from the oven, wrap it in a moist tea towel and leave it to cool for 10 minutes. Then you can proceed to carefully remove the lamb from its form. Leave to cool completely before decorating.
You can decorate it by dusting it with icing powder, or use a simple shop-bought chocolate glaze.