Brush the baking pans with melted butter and sprinkle with flour so that the figures can be easily removed from the pan after baking.
Separate the eggs. Cream butter, powdered sugar, vanilla sugar, cornstarch, lemon zest, rum and a pinch of salt. Gradually add the egg yolks.
Beat egg whites with fine crystal sugar until stiff. Carefully fold into the yolk mixture and finally incorporate the flour.
For the chocolate figures, mix the cocoa into the yolk-sugar mixture, then add the snow and flour.
Bake the Easter figures in the preheated oven at 170 °C for about 45 minutes. Carefully remove from the molds, using a knife if necessary.
Allow the Easter figures to cool and sprinkle with powdered sugar.
Preparation Tip:
The Easter figures can also be coated with chocolate icing. The amount can also be enough for three molds, depending on the size of the molds.
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